Roasted Cauliflower with Crispy Bacon
For those that think they don't like cauliflower, try roasting the florets with bacon fat! Giving the vegetable a new flavor: smoky, savory and incredibly addictive. I think this recipe makes just enough of the vinaigrette to bring out those bacon qualities, while keeping its crisped edges intact. Serve this hot out of the oven and make anyone a cauliflower convert. Serves 4
6 slices thick-cut bacon cut into 1/2 inch pieces, or lardons
2 heads cauliflower cored and cut into florets
1 shallot minced
2 tsp white wine vinegar
1 tbsp apple cider vinegar
1 tbsp dijon mustard
4 tbsp reserved bacon fat
1/4 cup chopped fresh parsley plus more for garnish 2 tbsp olive oil
salt and pepper
Set the oven at 400 degrees and line a baking sheet with parchment paper. Place the cauliflower florets in one even layer on the sheet and set aside.
Sauté the bacon in a small pan over medium heat for about 8 minutes, until browned and crisp. Remove the pan from the heat, using a slotted spoon, transfer the lardons to a paper towel-lined dish. Reserve 2 tablespoons of the bacon fat for the cauliflower and place the other 2 tablespoons in a small bowl for the vinaigrette.
Drizzle the cauliflower florets with the bacon fat, season with salt and pepper and place in the oven for 25-35 minutes. Stir the cauliflower florets halfway through roasting for even browning.
Meanwhile, prepare the vinaigrette. In the small bowl with the reserved bacon fat, combine the shallot, garlic, both vinegars, mustard and parsley. Season with salt and pepper.
Whisk in the olive oil until the vinaigrette emulsifies.
Once the cauliflower is tender and golden-brown, remove from the oven. Place in a large bowl, pour the vinaigrette over the cauliflower, and toss until evenly coated. Transfer to a serving dish, and garnish with the crispy bacon lardons and additional parsley leaves. Season with additional salt and pepper, and serve.