Spiced roast cauliflower, olive oil from Aix-en-Provence – matured olives PDO
Ingredients
For
4
personnes
- 1 cauliflower
- 2 tablespoons of olive oil from Aix-en-Provence – matured olives PDO
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of korma curry powder
- 1 teaspoon of Espelette chilli PDO
- 1 teaspoon of garlic powder
- Salt, pepper
Tip
Choose an olive oil from Aix-en-Provence – PDO (ripe flavour) – for its aromas of sourdough bread, black olives, cocoa and cooked artichokes.Also try PDO olive oil from the Vallée des Baux-de-Provence – matured olives, PDO olive oil from Provence – matured olives, and French olive oils with a ‘matured flavour’.
Instructions
- Preheat the oven to 180°C.
- Wash the cauliflower and cut it into slices (from the whole head, not from a floret).
- In a bowl, mix together the olive oil from Aix-en-Provence – PDO ripened olives – with the turmeric, paprika, korma curry powder and Espelette chilli. Brush the cauliflower slices with this spiced oil. Season with salt and pepper and sprinkle with garlic powder.
- Bake for 20 to 30 minutes (the slices should be golden brown).
Tip
Choose an olive oil from Aix-en-Provence – PDO (ripe flavour) – for its aromas of sourdough bread, black olives, cocoa and cooked artichokes.Also try PDO olive oil from the Vallée des Baux-de-Provence – matured olives, PDO olive oil from Provence – matured olives, and French olive oils with a ‘matured flavour’.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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