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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!