Before you get annoyed that the title of this post is dramatic without being descriptive, consider the following: this recipe has 6 ingredients, including salt. It takes 25 minutes start to finish and is easily the most delicious cauliflower dish I I’ve ever had ever ever. Ever. Better to tell the world how wonderful it is than to try to name what can only be described as good, yes?
Now then, let me tell you about cauliflower with capers and sherry vinegar. That’s all that’s in this — save for a drizzle or two of olive oil and a sprinkle of salt — but it’s good, lip-smackingly good. No surprise that it comes from the king of simple, Mark Bittman, and his wonderful bible “How to Cook Everything Vegetarian.” Having cooked from it and read many chapters straight through, I think I can safely say that it’s the best $23.10 you can spend in the cookbook section. Check it out here.
No recipe, really — here’s how it works. Slice a whole head of cauliflower into florets, and put them in a reasonably wide (8×8 or 9×13 are both fine) shallow baking pan. Drizzle with a couple tablespoons of olive oil, toss to coat, and roast in a 400-degree oven for about 25 minutes, tossing a couple times during roasting, until a fork pierces the florets easily and they are deep brown in spots. Remove from the oven, and sprinkle with 1/2 a tsp. of salt, 1 clove of chopped garlic, 2 tablespoons of sherry or red wine vinegar, and 2-3 tablespoons of capers. (I just discovered the ones preserved in salt: you need to rinse them thoroughly, but they have such a wonderfully strong caper-y flavor that’s not overwhelmed as the traditional vinegar-preserved capers often are.) Put them back in the oven for 3 more minutes, toss, and serve warm or at room temperature. It truly doesn’t get easier than that, now does it?