When I cook, I turn into a bit of a mad scientist. I can’t help but tweak nearly every recipe I come across, adding or subtracting ingredients, adapting the technique, and mumbling to myself about what the perfect end dish will taste like. Inevitably this makes the whole process take at least twice as long as it should. But this recipe was different – the combination of flavors and basic techniques used intrigued me. I love roasted cauliflower, but I’d never tried roasting thick slices before, and the Mediterranean feel of the olive vinaigrette seemed an interesting match. The recipe came together quickly, and I’m glad I restrained myself on making changes because the result was outstanding. The strong flavors of the olive, lemon, and garlic in the vinaigrette are well-balanced with the crispy caramelized cauliflower. And since this can be prepared in half an hour (with plenty of downtime), it’s great for a quick snack or side that wouldn’t feel out of place on a tapas menu.
