Name: Roasted Cauliflower with Bacon and Scallions
Total time: 1 h 15 min
Ingredients: 1 head cauliflower (2 pounds); 1/4 cup extra-virgin olive oil; 4 garlic cloves , minced; Kosher salt and pepper; 6 slices bacon , cut into 1/2-inch pieces; 1/2 onion , cut into 1/2-inch-thick slices; 2 teaspoons cider vinegar; 2 scallions , sliced thin

Why This Recipe Works

Roasting vegetables is all about caramelizing sugars to produce big flavor. Since browning takes place only where the vegetables are in contact with the hot pan, we slice a head of cauliflower into eight wedges, creating more flat surface area than you’d get with florets. To keep the cauliflower from drying out, we start it covered in a hot oven, letting it steam for 10 minutes until barely soft, and then we remove the aluminum foil so it can brown. Flipping each slice halfway through roasting ensures even cooking and color.

Before You Begin

Wedges are easy to flip and have a lot of surface area in contact with the pan, which leads to great browning.

Instructions

Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Cut head into 8 equal wedges, keeping core and florets intact. Place wedges cut side down on parchment paper–lined rimmed baking sheet. Combine 2 tablespoons oil and garlic in small bowl. Drizzle over cauliflower and season with salt and pepper to taste; rub gently to distribute oil and seasonings. Distribute bacon and onion on sheet around cauliflower.

Cover sheet tightly with aluminum foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower wedges are golden, about 15 minutes. Remove sheet from oven and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, about 15 minutes longer.

Whisk remaining 2 tablespoons oil and vinegar together in large bowl. Add cauliflower mixture and toss to combine. Season with salt and pepper to taste, transfer to platter, sprinkle with scallions, and serve.