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Roast cauliflower gets an upgrade with our Vadouvan seasoning. It's great served hot, room temperature, or chilled. Try adding chilled roasted cauliflower to a green salad. Stir cauliflower into cooked beluga lentils and toss with a sherry vinaigrette and chopped parsley and serve as a a warm side or chill it and serve as a salad.
vegetables
Fiona Kennedy
4
5 minutes
25 minutes
1 large cauliflower, leaves and core removed, sliced into 1/2-in. thick slices (about 6 cups)
1/4 cup olive oil
1 Tbs. plus 1 tsp. Vadouvan seasoning (7092)
Heat oven to 400F. Place cauliflower, olive oil, and vadouvan in a large bowl and toss to combine, making sure that the cauliflower is evenly coated. Transfer cauliflower to a parchment-lined sheet pan and spread cauliflower out in an even layer. Bake 20-25 or until cooked through and some of the edges are browned and crispy. Serve hot, room temperature, or chilled.
