Often times, people stay away from certain vegetables because it tastes too much…like a vegetable. Mushrooms might taste too much like wood, brussels sprouts too bitter, cauliflower too bland. I enjoy my vegetables any way they are prepared but I know a certain someone who is much pickier. In order to make him chow down on those greens, I have to dress up the vegetables. This roasted cauliflower with sherry vinaigrette, dried cranberries, and toasted pine nuts is one of the more successful side dishes that will make the vegetable-haters jump on board!
**Helpful tips and common mistakes
This cauliflower dish is inspired by yet again another episode of Unique Eats on the Cooking Channel. I can’t recall the name of the restaurant but this one establishment in New York had a cauliflower dish that people raved about. I know what you’re thinking, “people went there to eat cauliflower?”, but imagine just how tasty that dish is if it’s so popular!
The original dish boiled the cauliflower, coated it in flour then fried it until golden brown. I wanted my dish to be healthier so I simply roasted the vegetable. The show didn’t specify what dressing was used so I went with a sherry vinaigrette that I’ve used many times before. The tangy vinaigrette worked perfectly with the sweet cranberries and toasted pine nuts. Finish the dish with chopped parsley and you have a light but tasty side dish.
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