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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.