Roasted Cauliflower with Roasted Red Peppers and Balsamic Vinegar

Roasting toughens cauliflower and dries it out a bit. With many foods this result might not sound that desirable, but because cauliflower is often mushy and watery, these are good things. I like to get it nice and brown, and a bit of vinegar deepens its flavor. Other vegetables you can use: broccoli spears or any root vegetable, cut into cubes and roasted.

1 large cauliflower, trimmed and separated into florets

3 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

2 Roasted Red Peppers
chopped

2 tablespoons balsamic or sherry vinegar, or to taste

Toasted pine nuts for garnish

• Heat the oven to 400°F. Put the cauliflower in a roasting pan, drizzle with the oil, sprinkle with salt and pepper, and toss to distribute. Roast until it is just starting to soften and brown, about 15 minutes.
• Add the roasted peppers and stir; continue roasting, stirring once or twice, until the cauliflower is tender and nicely browned, about 10 minutes more. (At this point, you may cool the cauliflower, cover it tightly, and refrigerate for up to 2 days. Return to room temperature before proceeding.)
• When you’re ready to serve, put the cauliflower in a large bowl, drizzle with the vinegar, sprinkle with the pine nuts, and toss. Taste and sprinkle with more salt if needed and lots of pepper, then serve hot, warm, or at room temperature.

MAKES: 4 servings

TIME: 45 minutes, largely unattended