Roasted cauliflower with vadouvan

Name: Roasted cauliflower with vadouvan
Ingredients: 5 Olive oil; 1 Black pepper; 1 Large cauliflower; 2 Vadouvan; 80 g Butter; 3 Fleur de sel; 30 full cream

Roasted cauliflower with vadouvan and creamy cauliflower sauce. Spicy, nutty, and ideal as a vegetarian dish.A simple and tasty dish where the warm, spicy notes of vadouvan beautifully combine with the nutty flavor of roasted cauliflower. Delicious as a vegetarian main course or as a side dish with poultry. Ingredients for 4 people.

Ingredients

5Olive oil

1Black pepper

1Large cauliflower

2Vadouvan

80gButter

3Fleur de sel

30full cream

Preparation

Preheat the oven to 180°C.
Cut the cauliflower into thick slices of about 3 to 4 cm.
Place the slices on a baking tray lined with baking paper.
Drizzle with olive oil and sprinkle with fleur de sel.
Heat a tablespoon of olive oil in a small pan.
Sauté the vadouvan for 2 minutes over medium-low heat to release the aromas. Be careful not to burn the spices.
Pour the warm vadouvan oil evenly over the cauliflower slices.
Place a piece of butter on each slice.
Roast the cauliflower in the oven for 20 minutes.
Carefully turn the slices over and roast for another 20 minutes until golden brown and cooked through.
Use the leftover cauliflower (florets or trimmed pieces) to make a creamy sauce.
Simmer them in cream with a pinch of salt and some black pepper. Blend into a smooth sauce.
Spoon some of the creamy cauliflower sauce onto the plate and place a slice of roasted cauliflower on top.
Optionally serve with lemon-seasoned chicken or a fresh yogurt dip.