Here is a roasted cauliflower recipe that was in The Age. Serve as a side dish to roast chicken, or with hummus and tabouli as a meal.
Ingredients 1 head cauliflower, outer green leaves removed, broken into florets sea salt and pepper 2 tbsp olive oil 1 tbsp butter 2 teaspoons vadouvan spice mix 2 tbsp parsley leaves
Method 1. Preheat your oven to 180°C. 2. Toss cauliflower florets in olive oil. 3. Scatter over a baking tray and bake for 40 minutes or until golden and tender. 4. Season well. 5. To serve, melt the butter in a non-stick fry pan, add the vadouvan and stir through. 6. Add the cauliflower and toss for a minute or two until well coated over low heat (don't let it catch and burn). 7. Scatter with parsley leaves and serve.
NOTE: Vandouvan is a spice mix available through Herbie's Spice. Locally you can find Herbie's Spice at the IGA in Blairgowrie and at La Casa Nuestra in Rosebud. You can also try Herbie's website to find other locations herbies.com.au