NewsBite

Advertisement
Good Food logo

Roast cauliflower with vadouvan

Jill Dupleix
Jill Dupleix

Advertisement
Good Food. Hot food. Jill Dupleix April 2 Vadouvan spice mix.  Photo Edwina Pickles. 14th March 2013.
Good Food. Hot food. Jill Dupleix April 2 Vadouvan spice mix. Photo Edwina Pickles. 14th March 2013.Edwina Pickles
easyTime:30 mins - 1 hourServes:4

Serve as a side dish to roast chicken, or with hummus and tabouli as a meal.

Advertisement

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

  1. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Jill Dupleix

Original URL: https://www.theage.com.au/goodfood/recipes/roast-cauliflower-with-vadouvan-20130402-2h3tj.html