cue the cauli: cauliflower + red wine vinegar and currants

Cauliflower seems to be trending hard right now, whether whole roasted, riced, turned into pizza dough, or served buffalo wing style, it is one versatile veg. Like many, I have a strong affinity for this accessible vegetable which resides in one of my personal favorite veg families, the powerhouse brassica group. For this simple side dish, cauliflower is seared and than quickly roasted and doused with red wine vinegar, tossed with currants, and finished with parsley - a guaranteed staple to integrate into your cooking repertoire. 

Raw, roasted, or riced, cauliflower is extremely user friendly. Like other members of the cruciferous group, you want to avoid overcooking the vegetable which results in the production of a sulfurous and unappealing odor and a mushy taste. Cauliflower's health supportive properties include containing glucosinolates, substances which, when broken down during digestion, have anti-cancer effects. Cauliflower is also rich in the antioxidant super vitamin - Vitamin C, which helps to protect cells from oxidative damage. Beyond the plethora of health benefits, cauliflower is simple to prep and delicious, making it an all around Radish favorite. 

Cauliflower +  Red Wine Vinegar and Currants. 

Inspired by the Gjelina Cookbook

Serves 4 as a side dish

• 1 head cauliflower, trimmed and cut into large florets
• 1/4 - 1/3 cup olive oil or coconut oil depending on the size of your cauliflower 
• 1 tsp sea salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 tsp crushed red chili flakes (or less, pending your spice preference)
• 1/2 cup currants (free of sulfur dioxide)
• 2 tbsps red wine vinegar
• 1/4 cup flat leaf parsley, chopped

method

1. Preheat oven to 450 degrees F. Toss the cauliflower in a bowl with oil and season with salt and pepper.
2. Heat a large cast iron pan or dutch oven over high heat. Toss the cauliflower into the hot pan and let sit for three minutes or until the vegetable starts to brown. Transfer the pan to the oven and roast until seared on one side, about five minutes. Add the garlic, flip the cauliflower, and cook until the other side browns, about three minutes more. Add a little more oil, if needed. 
3. Remove the pan from the oven, toss in currants, chili flakes, vinegar, and parsley and gently mix  to combine. Season with more salt and pepper, if needed. 
4. Transfer to a bowl and serve hot, cold, or at room temp.