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Sides, Vegetables, Vegetarian

Salt and Vinegar Cauliflower

Salt and Vinegar Cauliflower
Maria Zizka

You don’t need a huge number of ingredients to cook well. Think of the iconic food duos — peanut butter and jelly, grilled cheese and tomato soup, coffee and doughnuts — and how perfect they are together. Adding other flavors ... Read more

Total time: 35 minutes | Serves 4
  • 1 large head cauliflower, cut into bite-size florets
  • 1/3 cup olive oil
  • Salt and freshly ground pepper
  • ¼ cup chopped fresh dill
  • 2 tablespoons white wine vinegar, plus more as needed

Step 1Heat the oven to 500 degrees.

Step 2In a large bowl, toss the cauliflower with the olive oil to coat it well. Season with ½ teaspoon salt and several grinds of pepper, or to taste.

Step 3Heat a large skillet over high heat for 1 minute. Transfer the cauliflower to the skillet and cook, stirring only once or twice, for about 5 minutes, until golden-brown in a few places. Place the skillet in the oven and roast the cauliflower until brown in a few more places, another 5 minutes or so. Stir the cauliflower around in the skillet, then roast until just tender, 3 to 5 more minutes.

Step 4Remove from the oven and mix in the dill, vinegar and another pinch of salt. Taste a piece of cauliflower and add more vinegar and salt if needed. Serve hot or warm.

Note: Recipe by Maria Zizka

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