Roasted cauliflower with roasted red peppers and balsamic vinegar from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 280) by Mark Bittman

  • red peppers
  • cauliflower
  • balsamic vinegar
  • pine nuts
  • EYB Comments

    Can substitute sherry vinegar for balsamic vinegar, and broccoli or any root vegetable for cauliflower.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sherry vinegar for balsamic vinegar, and broccoli or any root vegetable for cauliflower.

  • crandall57 on August 09, 2015

    Had it without the almonds and it was delicious. Will try it again and add the almonds.

  • Rutabaga on May 20, 2015

    Roasted cauliflower is always good, and this is an easy way to dress it up a little. I didn't have already roasted peppers, so just added diced red pepper to the pan in the beginning with the cauliflower. I added the pine nuts about three minutes prior to removing everything from the oven to further simplify the dish. Be sure to let the cauliflower blacken and crisp up on the edges for the best flavor.

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