When I was little, I was always very aware of being excluded. As the youngest, I always felt left out from all of my older sister’s activities and social engagements.
Consequently, this carried over to my daily activities–read: the relationship between me and my stuffed animals. One day as I was organizing my myriad of animals, I realized that I had been sleeping with Allie the Alligator for the past four nights.
I was suddenly filled with immense guilt–I had been excluding all of my other stuffed animals. See, Allie was my newest addition. I had forlorned my older and uglier animals. I immediately repented and created a “stuffed animal sleeping schedule.” I slept soundly that night knowing that I was being very equal in my love and that no animal would feel excluded–even the ugly ones.
I know you are probably wondering, what the heck does a stuffed animal sleeping schedule have to do with a recipe. Well today I want to show some love to the ugly stepsister vegetable. The one that always gets picked over in the veggie trays.
Don’t kid yourself, we all know which vegetable will be only the lonely by the end of the night…Cauliflower. I hate raw cauliflower and I think I always will; however, roasted cauliflower is a totally different story. It. Is. Delicious.
I encourage all of us to show some love to the cauliflower and give carrots and broccoli the night off.
Roasted Balsamic Cauliflower
1 head of cauliflower
1/4 tsp. kosher salt
1/2 tsp. pepper
4 tsp. olive oil
2 tbsp. Balsamic Vinegar
1) Preheat oven to 450 degrees.
2) Assemble ingredients
3) Wash the cauliflower and break or cut into florets
4) Coat cauliflower with olive oil, salt, and pepper
5)Place on a baking sheet and bake for 15 minutes
6) Remove from the oven and toss with 2 tbsp vinegar
7) Bake for 5 additional minutes
One thing that must be noted is that I HIGHLY recommend using good quality Balsamic Vinegar. I am obsessed with this:
We got this from our neighborhood Oil and Vinegar store, Seasons. It is a heavenly little shop in the heart of Bethlehem.
I love going into the store because it smells like Italy (or what I imagine it smells like). Plus, you get tiny tasting cups to sample all of the goods!
My favorite is the “Traditional: Aged 18 years” Balsamic:
Now, you all know that I am the frugalist of frogs, but this bottle of aged balsamic vinegar, was worth every single penny. You truly do taste the difference. It has this incredibly thickness, I use it alone as a salad dressing. We have had it for 4 months and we still have over half of the bottle left–just a dab will do ya!
If you are not lucky enough to have a neighborhood oil and vinegar taproom, here is the website to mine:
What is your favorite vegetable? What is one that you often “exclude?”