Roasted Cauliflower with Peperonata, Mint & Pine Nuts

simple roasted cauliflower

Serves 4-6



6 red bell peppers

2 Fresno chiles

3 shallots

4 cups red wine vinegar

2 cups water

1 cup honey

1 stick cinnamon

2 cloves

1 pod Star Anise

1 Tbsp mustard seeds

2 Tbsp extra virgin olive oil


1 head cauliflower

2 Tbsp extra virgin olive oil

10 stalks fresh mint, leaves removed and sliced thinly

1 tsp salt

1 tsp salt

1 tsp black pepper

¼ cup peperonata

1/8 cup toasted pine nuts


Preheat the oven to 450 degrees F. As the oven heats, make the peperonata.

De-seed and de-pith the peppers; quarter them. Repeat for chiles. Julienne the shallots.

Pour vinegar, honey and water into sauce pan with cinnamon, cloves, anise and mustard. Reduce by half over medium flame.

While vinegar reduces, heat olive oil over medium high; toss in peppers and shallots; sweat until translucent.

Spoon peppers and shallots into reduced vinegar sauce. Reduce yet again until syrupy. Remove from heat and let temperature come down for five minutes.

Purée peperonata to smooth, creamy consistency. Set aside while you make the cauliflower.

Cut cauliflower into uniform florets (for even cooking). Heat olive oil over medium flame; toss cauliflower, salt and pepper into warmed oil. Remove from stovetop to oven. Turn florets after five minutes, return to oven and roast 6 minutes.

To Serve

Spoon cauliflower into a serving dish and dress with peperonata, fresh mint and roasted pine nuts.