Roasted Cauliflower with Pickled Red Pepper Vinaigrette by TheDevineKitchen

Roasted Cauliflower with Pickled Red Pepper Vinaigrette

Yield: 4 servings

Roasting brings out the best of flavours. This recipe elevates this cooking method with the addition of a quick pickled vinaigrette, which happens to be my favourite way to serve cauliflower.

Ingredients:

Pickled pepper:

• 1 red bell pepper, cored and cut into fine julienne slices

• 3 tablespoons red wine vinegar

• ¼ red onion, thinly sliced

• 1 tablespoon honey

• 1 teaspoon sea salt

Cauliflower:

• 1 head cauliflower, stemmed and cut into bite-sized florets

• 1/8 teaspoon red pepper flakes

• 3 tablespoons olive oil 

• Sea salt to taste

Vinaigrette:

• Pepper pickling liquid

• 2-3 tablespoons extra virgin olive oil

• 1 teaspoon finely chopped fresh thyme or, ¼ cup coarsely chopped fresh mint

• 1/4 cup coarsely chopped Italian parsley 

Method:

1. Preheat the oven to 375F.

2. To prepare the peppers:  In a small bowl, add the sliced bell pepper and red onion.  In a small saucepan, simmer the vinegar, honey and salt 2-3 minutes until the salt has dissolved.  Pour the warm vinegar over the peppers; cover with plastic wrap and set aside. 

3. To prepare the cauliflower:  In a large bowl, toss the cauliflower, red pepper flakes and salt in olive oil to coat.  Sprinkle with sea salt.  Spread evenly onto a parchment lined baking sheet and bake until the cauliflower in barely tender and slightly golden around the edges, about 25 minutes.  

4. To assemble the final dish, transfer the roasted cauliflower, the peppers and pickling liquid to the large bowl and toss with remaining olive oil and fresh herbs. Taste and adjust seasoning with sea salt and freshly ground black pepper.  Enjoy.

Variation:

• If you love capers add 2 tablespoons, rinsed and roughly chopped, to the vinaigrette.

Serving suggestion: Leftovers are a perfect addition to a charcuterie board.