I recently received this darling bottle of Finca olive oil.  First, I admired the bottle.  It’s a delicate bottle done in vintage fashion which screams – keep me forever.  I love the metallic label on the front – and this is before I even opened it and tasted it.

The olive oil has a lovely round, fruit flavor.  It is really lovely as a bread dip with a bit of pepper or balsamic vinegar.  However, for this post, I wanted to share a really simple vegetable dish – perfect for anytime of the year – Roasted Cauliflower with Finca olive oil.

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Roasted Cauliflower

• 1 head of cauliflower
• Olive Oil (Finca is a lovely choice)
• Apple Cider Vinegar
• Salt
• Pepper

Preheat over to 200 degrees Celsius.

Chop the cauliflower into smaller stalks (enough for bites).

Toss with olive oil, vinegar, salt and pepper.  Use enough olive oil and apple cider vinegar (2/3 oil, 1/3 vinegar) to just lightly coat the cauliflower.  For this dish, I added into the same pan with two chicken thighs and potatoes.  It’s a nice one pot dish for dinner.  The potatoes are also tossed with olive oil, salt and pepper.  The chicken has olive oil, salt, pepper and herbs de provence.

Of course, you can bake the cauliflower separately in a pan.  Regardless, make sure it is evenly distributed in one layer in the pan.

Bake the cauliflower for about 30 minutes or so until you see it start to get a little crispy on the edges.

Roasted cauliflower takes a rather boring vegetable (in my opinion) to a new level.  The olive oil, apple cider vinegar, salt and pepper bring out a lovely flavor – a sweet, roasted taste – in the cauliflower.  Very simple and delicious.

Try it with your next dinner and let me know what you think!  🙂