Roast cauliflower with vadouvan
Serve as a side dish to roast chicken, or with hummus and tabouli as a meal.
Ingredients
1 medium cauliflower
2 tbsp olive oil
Sea salt and pepper
1 tbsp butter
2 tsp vadouvan spice mix
2 tbsp parsley leaves
Method
Heat the oven to 180 degrees.
Cut the cauliflower into florets and toss in olive oil. Scatter over a baking tray and bake for 40 minutes or until golden and tender. Season well.
To serve, melt the butter in a non-stick frying pan, add the vadouvan and stir through. Add the cauliflower and toss for a minute or two until well coated over low heat (don't let it catch and burn). Scatter with parsley leaves and serve.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
Similar Recipes
More by Jill Dupleix
Original URL: https://www.smh.com.au/goodfood/recipes/roast-cauliflower-with-vadouvan-20130402-2h3tj.html