Winter is here. All of a sudden the temperature has fallen and you want something a little hearty and warming. Cloves and nutmeg start scurrying out of the back of the pantry clamouring to be used, the smell of roasting meats and rich stews becomes all the more common. In short, delicious things start happening but most of them are pretty heavy and slightly food coma inducing. At the same time the vegetables that are in season suddenly become heartier – butternut squash starts appearing everywhere (I’ve already butternut squash risotto and butternut squash velouté so far this season). It can become quite a challenge to find dishes that at once give you that slightly rib sticking feeling of being comforted inside and out yet don’t make you feel like you both shouldn’t eat again for a week and haven’t ingested much nutritional value. As some fervent readers may attest, I only recently got converted to the humble cauliflower. I said then that I didn’t like it roasted and I can only now through myself in remonstration at the feet of the roasting gods. Roasted curried cauliflower is delicious. Curried cauliflower is delicious on it’s own, it’s delicious as a soup and it’s extra delicious with some softly cooked salmon, some herb crusted cod or some spiced butter monkfish. I’ve long known curried cauliflower went well with scallops since I had it at one of Gordon Ramsay’s restaurants but I’d never made it for myself. Now I’m a convert and we’ve had it for dinner several times as I fine tuned the recipe.