My relationship with cauliflower has always been a little lukewarm. Indifferent. I'm always noticing that it's the last picked vegetable on the crudité platter and it's often an under-seasoned afterthought.
But roasting cauliflower florets with bacon fat gives the vegetable a new texture and flavor: smoky, savory and incredibly addictive. I think this recipe makes just enough of the vinaigrette to bring out those bacon qualities, while keeping its crisped edges intact. Serve this hot out of the oven and make anyone a cauliflower convert!