Roasting cauliflower completely changes the flavour of this oft-maligned vegetable, and when tossed with spices it makes a fantastic vegetable dipper to accompany salsas.
INGREDIENTS
½ head of cauliflower
2 tablespoons olive oil
½ teaspoon each ground cumin and coriander
¼ teaspoon curry powder
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200°C.
Break the cauliflower into florets and toss with the olive oil until well coated.
Sprinkle over the combined spices and season with salt and pepper.
Place in a single layer on a baking tray and roast for 10-15 minutes or until tender but still with a bite.
Serve warm or at room temperature with a Red Capsicum, Walnut and White Bean Salsa.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!