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.
The warm spices in our Vadouvan blend play really well with the sweetness of the leeks and carrots. This recipe can easily be made vegan by substituting olive oil for the butter. If you decrease the amount of water, you can also turn this into a lovely vegetable puree to serve along side roast meats.
Having a couple different compound butters in your fridge or freezer can transform ordinary dishes into amazing meals. Try melting compound butter and tossing it with warm popcorn. Soften some compound butter and rub it between the the flesh and the skin of chicken before roasting. Bake whole Yukon Gold potatoes or sweet potatoes and offer guests an assortment of compound butters for topping. Top grilled steaks, pork chops, or steamed fish with a slice of compound butter as a finishing touch.