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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.