It’s sadly the end of cauliflower season. Grab the last of them while you can. I love roasted cauliflower and it tastes so good when it’s fresh from the farmers’ markets. I make this on a pretty regularly basis, but I wanted to change it up a bit. I got an amazing balsamic vinegar from Texas Hill Country Olive Company and bought a small head of cauliflower from the SFC Farmers’ Market East this week. This is an incredibly simple, very flavorful dish and uses very few ingredients.

Cauliflower, Currants, Balsamic
1 medium cauliflower
2 Tablespoons extra virgin olive oil
4 cloves garlic
pinch of salt
1-2 teaspoons good quality balsamic vinegar
2 Tablespoons currants

Preheat the oven to 400. Clean the cauliflower and tear/cut into small bite-sized pieces. Cut the garlic in half or quarters if larger cloves.

Place the olive oil, garlic, salt and cauliflower in a cast iron skillet large enough to hold the cauliflower in a single layer. Toss until cauliflower is coated in oil. Roast in the oven for 15-18 minutes. Stir once. Garlic and cauliflower should be browning but not crisp yet.

Remove from the oven and toss in the balsamic vinegar and the currants. Toss and return to the oven for 5-8 more minutes.

Taste for more salt. Serve hot out of the oven.