Apparently I’m on either a side dish or veggie kick here, I’m not sure which…In any case here is another great way to prepare Cauliflower. One of our favorite ways to eat cauliflower was as part of a pasta and sauce dish that I previously blogged, but this is a great way to use cauliflower as a true side dish. It’s not too spicy but does still have some great flavor to offer. As with most of my recipes it doesn’t take too long to make, which is really everything you could want and more in a side dish!
This was heavily adapted from: http://www.marthastewart.com/317655/cauliflower-jalapeno .
- 1 head cauliflower florets – cut into small pieces
- 2 tsp rice vinegar
- 1 small clove of garlic diced
- 2 tbsp olive oil
- pinch of fine sea salt
- pinch of pepper
- 1/4 chopped red onion
- 1 finely chopped jalapeno (the more seeds the spicier!)
- 1/4 cup cilantro leaves
Preheat your oven to 450 F. Place the cauliflower on a baking sheet (mine are always lined with parchment paper to aid in a quick cleanup) and drizzle with about half a tbsp of olive oil and add salt and pepper to taste. Roast the cauliflower for 5 – 10 minutes until it is golden brown in color.
In a medium bowl combine your roasted cauliflower, onion, jalapeno, the remaining olive oil, rice vinegar and the diced garlic and toss to combine. Add cilantro as a finishing garnish just before you serve.