Truth be told, my very favorite vegetable is the russet potato. Be it baked, twice-baked, French fries, hash browns, tater tots...there is much to love about this versatile tubor. But man cannot live by spuds alone, so let's add a little variety.
While I have chosen to highlight cauliflower with this recipe, it can actually be used on just about any vegetable. It's so simple....just marinate the vegetables for about 20 minutes in your favorite vinaigrette. And any vinaigrette will do....be it homemade or store-bought. My fave for this recipe is Ken's Steak House Greek Vinaigrette.
The vinaigrette gives the vegetables a bright and delicious flavor...the perfect complement to any protein you roast or grill. The trick is to use it sparingly so that your veggies roast and char. If you use too much vinaigrette...or marinate too long...all they will do is steam.
INGREDIENTS
1 pound of cauliflower florets
1/4 cup vinaigrette
DIRECTIONS
- Preheat oven to 400º,
- Place florets in a bowl and add vinaigrette. Toss to mix. Let florets marinate for 20 minutes.
- Spread florets out on a sheet pan and roast for 15 to 20 minutes, until lightly charred.
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