I once read a quote that said something like money can't buy you happiness but it can buy you salt & vinegar chips, which is the same thing. And I thought, huh that's not wrong. Using cauliflower as a vehicle for my favorite seasoning is a much smarter and satisfying choice these days. Isn't it kind of wild a food that used to be such a treat has zero appeal now? I've been tempted to try some health(ier) alternatives to salt & vinegar chips, but the thought of anything fried just about brings on acid reflux. So, cauliflower it shall be.
Apple cider vinegar is the only vinegar in stock to keep things simple in my little apartment kitchen. As far as nutrient profiles go, it is likely the best out there. Bragg's is an organic choice bottled with a mother culture that you can see floating around the bottom. This fermented product contains probiotics, enzymes, and its most beneficial organic acid is acetic acid. Acetic acid has an alkaline effect in the body, despite what you might think as it's a vinegar.
I personally use apple cider vinegar daily as a functional food. It helps combat acid reflux when I go through a bout of it and to help bile production with a sluggish liver. It can be taken as a tonic with water and raw honey or its flavor shines through in recipes like sprouted black bean hummus and honey mustard salad.
2 small heads of cauliflower I used orange cauliflower
3 tablespoons apple cider vinegar
1 teaspoon celtic sea salt finely ground
1 teaspoon ghee
Wash and chop cauliflower into florets, let dry.
Preheat oven to 350°F. Coat a rimmed baking sheet with ghee.
Add the cauliflower florets. Drizzle with apple cider vinegar and sprinkle with celtic sea salt. Bake for 20 minutes, flip individual florets with tongs. Bake an additional 20 minutes.
Best enjoyed warm, reheat on a cast iron skillet with a touch more ghee to avoid sticking. Store in fridge up to 1 week. This salt & vinegar cauliflower is a great thing to meal prep for the week because it can be a snack on its own or a side to just about any meal.