Recipes
Vadouvan Roasted Cauliflower
Serves 4
| Prep Time: 5 mins
| Cook Time: 30 mins
| Total Time: 35 mins
You may need: Vadouvan Indo-French Curry
Discover The Recipe
Uber-trendy Vadouvan (pronounced VAH-doo-van) is a milder and sweeter version of Indian curry powder that incorporates the aromatics onion, garlic, and shallot in addition to many typical curry spices. Thought to have originated in Pondicherry, a former French colony on the Indian sub-continent, Vadouvan was developed and brought to Europe by colonial French cooks. Resurrected from the history books, Vadouvan has recently reached superstar status in the culinary world due its uncanny versatility and its use by top chefs to add flair to any number of dishes. Vadouvan is not particularly easy to find unless you happen to live in a large city with specialty spice stores. We’re happy to provide you with one of our favorite spice blends to use in this Vadouvan Roasted Cauliflower recipe.
Ask a few chefs what’s in Vadouvan and you’ll likely receive as many answers. Any good Vadouvan recipes requires the aromatics shallot, onion, and garlic paired with classic curry spices fenugreek, cumin, turmeric, cloves, cardamom, and nutmeg. Vadouvan is as versatile as you are creative. Try it anywhere you want a pop of flavor such as in soups, on meats, nuts, roasted squash, or even popcorn.
Ingredients
Notes
How to cut a whole cauliflower:
Slice the cauliflower in half from the top of the crown through the stem.
Cut the cauliflower into 4 pieces, slicing vertically.
Slice the core off each piece, leaving just florets.
Break large florets off the core with your fingers.
Slice large pieces into smaller florets of roughly the same size.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Instructions
Preheat oven to 450.
Toss cauliflower with olive oil, Vadouvan, and salt & pepper to taste.
Roast for 30 - 35 minutes in the oven, tossing half way through. Cauliflower should be tender and browned.
Optional: serve over steamed basmati or jasmine rice.
Spice option: sprinkle with red pepper flakes to add some spice.
Alternatives & Substitutions
Vadouvan is perfect for experimenting. Try it as a rub on lamb chops or chicken before grilling or pan roasting.
Spice up taco Tuesday by using Vadouvan in place of the curry in our fish tacos recipe.
Or, make an exotic and delicious red lentil coconut stew. If you eat meat, our Vadouvan Turkey Burgers with Pistou are fantastic!
Toss on popcorn, mixed nuts, or sprinkle over hummus for tasty snacks.
Use our Vadouvan spice blend in any recipe calling for curry powder. Check out these curry recipe ideas. Substitute Vadouvan for the spices in the recipe.
For another vegetarian recipe, try our Vadouvan Roasted Vegetables, or our Portobello Bouillabaisse recipes.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vadouvan Roasted Cauliflower
Serves
4
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Piquant Post spice you'll need: Vadouvan Indo-French Curry
Ingredients
Instructions
Preheat oven to 450.
Toss cauliflower with olive oil, Vadouvan, and salt & pepper to taste.
Roast for 30 - 35 minutes in the oven, tossing half way through. Cauliflower should be tender and browned.
Optional: serve over steamed basmati or jasmine rice.
Spice option: sprinkle with red pepper flakes to add some spice.
Notes
How to cut a whole cauliflower:
Slice the cauliflower in half from the top of the crown through the stem.
Cut the cauliflower into 4 pieces, slicing vertically.
Slice the core off each piece, leaving just florets.
Break large florets off the core with your fingers.
Slice large pieces into smaller florets of roughly the same size.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
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