Roast cauliflower with vadouvan

Jill Dupleix
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. Photo: Edwina Pickles
Difficulty
Easy

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.