Cauliflower is my favorite vegetable because it’s easy to make absolutely delicious. Quality extra virgin olive oil and a slow roast makes the cauliflower sugary sweet with caramelized ends and is absolutely delicious.  Cauliflower can also get transformed in so many ways…… No other vegetable is as versatile. A hard to find ingredient called Bomba di Calabrese was used here but you can substitute a Calabrian Pepper or two if you like. This dish is very good and you can toss in some protein and pasta to make this a complete meal or just make it as is for an interesting cauliflower dish. Better yet….YOU FORKING NEED THIS RECIPE!!!!!! FORKING PHENOMENAL as a pizza topping…with mostly Taleggio and a little Robiola cheese……(no reduced balsamic on pizza) Forking PHENOMENAL!!!!!!! (finish with just a SMALL pinch of basil, oregano, garlic, salt and pepper) It really was FORKING PHENOMENAL!!!!!!!! Really****** OFF THE CHARTS FORKING AMAZING!!!!!

Ingredients for about 6 servings

1 head cauliflower – cut in florets

9 oz grape tomatoes – cut in halves

2 red bell peppers – cut in rough strips

12 olives (use quality olives, either with out pits or remove the pits) – cut in thirds ( I used meaty Spanish Queen Olives that were stuffed with pimentos)

1 sweet onion – quarter the onion and cut in thick slices

1/2 lemon (that you roast and turn sweet with cauliflower)

1 teaspoon bomba di calabrese (more or less depending on taste and brand that you are using some are much spicier than others) or substitute a Calabrian Chili Pepper or two and chop fine.

1/2 cup extra virgin olive oil

1 teaspoon capers

Thyme – small amount of either dried or fresh – to taste – for finishing

fresh crushed sea salt to taste – for finishing

fresh ground black pepper to taste – for finishing

reduction of balsamic vinegar of Modena (preferably Fini Brand because it’s not mixed with lots of additives) to taste – for finishing (I didn’t use this on pizza)

Directions

Set oven to 350 degrees F.

Spread the cauliflower, tomatoes, bell pepper, onion, olives, 1/2 lemon on baking sheet(s).

In a small bowl mix together the bomba with the olive oil and sprinkle it all over the vegetables.

Put it in the oven till the vegetables are soft and slightly charred. (about 40 minutes)

You might need to use an oven mint because the lemon half is very hot but you need to squeeze and sprinkle the roasted lemon juice all over (remove seeds). Finish the cauliflower with capers, thyme, salt and pepper and at the table a small drizzle of reduction of balsamic vinegar.

You heard this Italian Style Cauliflower is also FORKING PHENOMENAL on Pizza…and it  FORKING IS!!!!! It is far better tasting than it looks….*****OFF THE FORKING CHARTS!!!!!

Cauliflower is a lot  more special now!