The Recipes

Roasted Cauliflower with Pickled Peppers

When I was in Chicago last year, I had the opportunity to eat at Top Chef alum Stephanie Izard's Girl and the Goat.  I tried a few dishes that were just awesome, including a roasted cauliflower dish with pine nuts and mint.  It was just a tad too oily/buttery for my liking - I felt that it needed more than the one pickled pepper I got to cut through all of the fat.  Like I always do, I had to come home and make my own version.

In addition to being a good light dinner, maybe paired with a protein or soup/salad, think about doubling this and bringing it to a holiday dinner.  Anything that is a little lighter and has a touch of acid will help cut through all of the fat on the table.

There are also a few ways to make this easier: use a jar of any pickled veg, or any that you've made that are lying around the house, and go to a store that lets you buy in bulk so you don't have to overbuy the nutritional yeast or pine nuts.

Roasted Cauliflower with Pickled Peppers

Serves: 1     Time: 60 minutes.     Difficulty: Pretty dang easy

INGREDIENTS:

- 1/2 head cauliflower, cut into bite-size florets

- 2 T. olive oil

- 1 T. nutritional yeast

- 2 T. pine nuts

- 1/4 c. chopped Giardiniera or pickled peppers

- salt

- pepper

DIRECTIONS:

Preheat the oven to 375 degrees.

Whisk the oil and nutritional yeast together.  Toss the cauliflower in the oil and season it with salt and pepper.  Scatter the cauliflower on a baking sheet.  Bake for 60 minutes or until it is fork-tender and browned.

Put the pine nuts in a dry pan.  Let them toast for 2-3 minutes; just until they become fragrant.

Remove the cauliflower and toss in the pine nuts.  Top with the chopped pickled peppers.