Salt and Vinegar Cauliflower
After many years in the kitchen, what I’ve come to love most is cooking simply, with only a handful of ingredients. My favorite recipes are the kind that grow with you, teach you something new, and have emotion and subtlety. Every so often, I am caught breathless at the discovery of a recipe that miraculously checks all the boxes: simple, rewarding, doable on a busy weeknight, elegant, and most importantly, incredibly delicious. This recipe is one of those gems. It has bold, interesting flavors and fewer than five ingredients. (Salt, pepper, and olive oil don’t count because they’re pantry staples in most kitchens.) I suppose you could argue with my math, but why bother?
From the story: Five or fewer: From breakfast to dessert, less is more with these dishes
Heat the oven to 500 degrees.
In 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.
Heat 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.
Remove 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.
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