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.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/roast-cauliflower-with-vadouvan-20130402-2h3tj.html