Crispy Salt & Vinegar Cauliflower

Over my Christmas break, my parents treated Kyle and I to a Broadway show, The Great Comet. Going to New York theatre is a longstanding tradition in my family. When I was little, once a year my mom and grandma used to surprise me at school, sign me out for the day, and take me into the city for a matinee. Little did they know playing hookey would inspire me to go into theatre myself, aspiring to eventually work on the Great White Way myself one day. We’ve been going to see shows together every year since I was a little girl, and this trip was no different.

My parents stayed overnight at The Refinery hotel in the city. It was such a cool, hip hotel. I have cool, hip parents, so it was only fitting. We decided to eat at the hotel restaurant because the rooftop bartender had told us they were very good with accommodating allergies. One of the things I ordered was fried vinegar raisin cauliflower, and it was delectable. Weeks later, I was still daydreaming of this dish, so I decided to remake it in my kitchen. Rather than frying the cauliflower, I made my version by baking it at a high temperature and the results were just as, if not more, delicious.

This cauliflower is like a warm, more fulfilling but just as addictive version of a blend between salt and vinegar chips and popcorn. I like to make up a big batch at the beginning of the week and snack on it for as long as it lasts. Spoiler alert: it never lasts too long before it all ends up in my belly. Sometimes before it can even make it to the fridge. Oops. Try it out for yourself and let me know what you think!