crispy salt and vinegar cauliflower

This recipe didn’t turn out how I expected – but it was still good!

• 1 large head cauliflower, outer leaves removed
• 1/2 cup oat flour
• 1/2 teaspoon sea salt
• Freshly ground black pepper, to taste
• 1/4 cup + 1 tablespoon apple cider vinegar, divided

• Preheat oven to 425F. Grease a cookie sheet (olive oil is great, or whatever you have,) or if you’re lazy, line a large baking tray with parchment paper. Cauliflower will be crispier if it touches the baking sheet directly.
• Cut the head of cauliflower into small, bite-sized florets (approximately 1 inch across or smaller).
• Whisk together the oat flour, sea salt, and black pepper in a large airtight container.
• Add the cauliflower florets to a large, nonreactive mixing bowl. Pour 1/4 cup of the apple cider vinegar over the florets and toss to coat. If you have an extra 15 to 30 minutes, let it marinate in the vinegar. If not, no worries, you can move straight to the next step!
• Use a slotted spoon to transfer the cauliflower florets into the container with the oat flour. Secure the lid and vigorously shake the container to coat the florets. Dump the florets onto the lined pan and spread them out into a single layer.
• Bake for 15 minutes, flip the florets over as best you can, and bake another 15 to 17 minutes or until crisp and golden.
• If you want a bit more vinegar tang, use your fingers to spritz the cauliflower with the remaining tablespoon of apple cider vinegar. Season with a bit more sea salt and black pepper, if desired.
• Serve warm.

recipe by blissful basil and adapted by friedsig

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I let the cauliflower SOAK in the vinegar, because I was picturing a super-zingy, super-tangy puckery vinegar taste. I love salt and vinegar chips. But I could barely taste the vinegar! (Obviously, I tried this recipe before my ulcers, haha.) If you want this to be REALLY vinegary, definitely soak the cauliflower for a minimum of 30 minutes, and spritz the finished cauliflower with plenty of extra vinegar!

I used apple cider vinegar, but I wonder if nasty white vinegar would give an even more intense tang. If you try it, let me know how it turns out!

I think this is my first time breading raw cauliflower before roasting it – it was a nice change from “regular” roasted cauliflower. More obnoxious to clean up, but worth it for a nice switch-up to the roasted vegetable routine.

I’ll definitely make this again. Use the leftovers in some roasted cauliflower and carrot soup!

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