Post by Loupy on Oct 30, 2018 3:22:56 GMT -7
Roasted Cauliflower with Apples, Bacon and Balsamic Vinegar
From: Diana @ sustainabledish.com/roasted-cauliflower-apples-bacon-balsamic-vinegar/?
This recipe is inspired by a surprise trip to Montreal, one of my absolute favorite cities! My husband and I wanted to go to Joe Beef, but it was packed, so they sent us to their wine bar up the street, La Vin Papillon. They served us out on the patio while we sat close to our fellow diners on picnic tables. My favorite dish was a whole roasted cauliflower covered in vinegar and served with chicken skin. Vinegar goes so well with cauliflower. When we got home, I re-created the dish, but decided to add apples, replace the chicken skin with bacon, and use pieces of cauliflower instead of the whole head, which takes a little less time to cook. This one is a winner!
Serves: 4-6
INGREDIENTS
1 head cauliflower, cut into florets
2 tablespoons aged balsamic vinegar
4 apples, peeled and cut into thick slices
4 strips bacon, chopped
Sea salt and ground black pepper
INSTRUCTIONS
Marinate the cauliflower in the vinegar for 1 hour.
(you want to dress the cauliflower in vinegar and allow it to “sit” for a while before you proceed, in order for the vinegar to penetrate a bit.)
Preheat the oven to 400°F.
Line a rimmed baking sheet with parchment paper.
Spread out the cauliflower and apple slices on the prepared baking sheet and cover with the chopped bacon and generous amounts of salt and pepper.
Cover the baking sheet with another piece of parchment paper and roast for 40 minutes.
Remove from the oven and uncover.
Using a spatula, flip the cauliflower mixture.
Place back in the oven and roast for another 15 minutes, or until the cauliflower is tender and the bacon is crisp.
From: Diana @ sustainabledish.com/roasted-cauliflower-apples-bacon-balsamic-vinegar/?
This recipe is inspired by a surprise trip to Montreal, one of my absolute favorite cities! My husband and I wanted to go to Joe Beef, but it was packed, so they sent us to their wine bar up the street, La Vin Papillon. They served us out on the patio while we sat close to our fellow diners on picnic tables. My favorite dish was a whole roasted cauliflower covered in vinegar and served with chicken skin. Vinegar goes so well with cauliflower. When we got home, I re-created the dish, but decided to add apples, replace the chicken skin with bacon, and use pieces of cauliflower instead of the whole head, which takes a little less time to cook. This one is a winner!
Serves: 4-6
INGREDIENTS
1 head cauliflower, cut into florets
2 tablespoons aged balsamic vinegar
4 apples, peeled and cut into thick slices
4 strips bacon, chopped
Sea salt and ground black pepper
INSTRUCTIONS
Marinate the cauliflower in the vinegar for 1 hour.
(you want to dress the cauliflower in vinegar and allow it to “sit” for a while before you proceed, in order for the vinegar to penetrate a bit.)
Preheat the oven to 400°F.
Line a rimmed baking sheet with parchment paper.
Spread out the cauliflower and apple slices on the prepared baking sheet and cover with the chopped bacon and generous amounts of salt and pepper.
Cover the baking sheet with another piece of parchment paper and roast for 40 minutes.
Remove from the oven and uncover.
Using a spatula, flip the cauliflower mixture.
Place back in the oven and roast for another 15 minutes, or until the cauliflower is tender and the bacon is crisp.