1

Sauce:

2

Preheat the oven to 180°C

3

Roast the peppers in the oven until the skins are blackened.

4

Remove the peppers from the oven and place in a bowl, cover with clingwrap and allow to cool for ten minutes, while continuing with the cauliflower and chicken.

5

Cauliflower and chicken:

6

Ensure that the oven is still set to 180°C.

7

Place the whole cauliflower in a baking bag, add the Paprika Citrino seasoning to taste. Bake for ten minutes and remove from oven.

8

Use your oven as a smoker. Place the impepho on an oven tray, light it and when it starts to smoke place the tray on the bottom rack of the oven. Tear open both baking bags and place on the top of the oven. Close the oven and allow to smoke for 5 - 10 min

9

Now make the sauce.

10

While the cauliflower and chicken are roasting and smoking, continue making the sauce.

11

Sauce(cont):

12

Peel the cooled skins off the peppers (optional) and blend, then set aside.

13

Heat the oil, add the garlic and paprika, and cook for two minutes on medium heat.

14

Add the blended peppers and Nando's PERi-PERi Hot and cook for five minutes, stirring continuously to ensure that the sauce doesn't stick and burn.

15

Add the lemon juice and brown sugar, cook for further two minutes, then season with salt and pepper.

16

To serve, slice the cauliflower into steaks or leave whole, then place on a platter with the chicken thighs. Pour the sauce over and top with chopped herbs.