Tuesday, August 6, 2013

Roasted Pickled Cauliflower

We love roasted pickled veggies. Here’s how we make cauliflower. First cut the cleaned cauliflower into bite size pieces.

Then, take these ingredients (note – better to use a glass bowl! The metal bowl ain’t the best for this.) What these ingredients are: favorite vinegar (this was a wild cherry, we love a good red wine vinegar as well), a pinch of sugar and a large pinch of salt and olive oil.

Place a few tablespoons of the vinegar into the bowl, add the sugar and salt, then start whisking in the oil until you get a good dressing consistency that you like the taste. Blanch the cauliflower in boiling water for no more than 2 minutes, until you like the softness. Then immediately toss the cauliflower into ice water to stop the cooking. Then toss the cauliflower into the wine/oil mixture and toss and let it set for at least 15 minutes.

Now place the cauliflower on a rack on a rimmed baking sheet and under the broiler until browned. 

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