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
- 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
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.