Late Fall Roasting Vegetables

This has been an unseasonably warm weekend in Philadelphia; Saturday was in the high 60s, and Sunday reached 70° making it difficult to think about things like Christmas shopping and roasting vegetables. I’m quite sure it will get cold again, though the long-range forecast shows temperatures in the 40s and 50s through Christmas, and when temperatures drop, roasting can re-commence. Though I live in the city, I have a corner house that gets hot in the summer and cold in the winter, so I love roasting because it heats up my kitchen/work area. I have heard there is a shortage of cauliflower, due to increased demand, but I have had no trouble finding it at the farmers’ market.

A few weeks ago I came across a recipe from Steamy Kitchen for roasted cauliflower with bacon, and made it the next day. It had all things that sound delicious cauliflower, bacon and garlic, and was so simple, no recipe needed. The first time I made it I added pecans to the mix, a good call as they added another dimension of flavor and texture. What surprised me was that even though I am a fan of roasted garlic, I found myself picking the cloves out. I didn’t like the combo of the cauliflower and roasted garlic. I made it a second time with just cauliflower, bacon and pecans and preferred this version.

I love toasted pecans, and they add a nice crunch, while the bacon adds a chewier texture, contrasting with the tender cauliflower. This is great leftover, eaten either warmed up or at room temperature. If you want to try it with garlic toss in several cloves that have been peeled.

To make this deliciousness you will need:

• Good bacon, I like the Whole Foods packaged thick sliced applewood smoked bacon (about six slices)
• One head of cauliflower
• One cup of pecans
• Olive oil, salt and pepper

If you think of it (I never manage to) put the bacon into the freezer for about thirty minutes, this will make it easier to chop, or do what I do and cut it with good kitchen scissors. Cut the cauliflower into small florets. Mix the cauliflower, pecans and bacon together, drizzle with oil, pepper generously, and salt, but go easy on the salt; the bacon will provide a lot of saltiness.

Roast in a hot oven, 375º to 400° for about 15 minutes, until bacon is cooked and crisp, and cauliflower is tender,turning every five minutes.