Salt & Vinegar Cauliflower

This Salt & Vinegar Cauliflower is hands-down one of my favourite side dishes. The cauliflower roasts up golden and crispy, then gets tossed in a punchy dressing that’s basically a grown-up version of your favourite salt & vinegar chips—think champagne vinegar, olive oil, fresh herbs, a pinch of salt, and the option to add a little heat if you want it spicy.

It’s simple, super flavourful, and always disappears the second it hits the table. Serve it as a weeknight side, a dinner party appetizer, or even just a savoury little snack.

Why You’ll Love this Recipe:

• Crispy, golden edges: Roasting at high heat gives the cauliflower irresistible caramelized bits.
• Tastes way fancier than it is: It’s just roasted cauliflower, but that vinegar-herb drizzle makes it feel so elevated.
• Simple ingredients: Just a handful of pantry staples and fresh produce to bring it all together.
• Versatile: Works as a side, appetizer, or even a snack straight off the sheet pan.
• Naturally vegan & gluten-free: Easy to fit into a variety of diets without any swaps needed.

Ingredients for Salt & Vinegar Cauliflower:

Cauliflower: You’ll want one medium head, chopped into bite-sized florets. Cutting a circle around the root first makes it way easier to break apart. Any colour cauliflower will work, but I love the contrast of the roasted white cauliflower and the bright greens.

Olive oil: Used twice, once to roast the cauliflower until golden and crispy, and again in the dressing to balance the vinegar and herbs.

Salt & pepper: Simple seasonings that let the zesty dressing shine. Go a little heavy on the salt if you want to really lean into that salt & vinegar vibe.

Champagne vinegar: This is what gives the dish its signature punch. It’s bright, tangy, and a little fancy-feeling. White wine vinegar or even apple cider vinegar will work in a pinch.

Fresh herbs: I chopped up a mix of Italian parsley, chives, and mint, but you can pretty much use any fresh herbs you enjoy here. I also love using dill but didn’t have any on hand when I made the cauliflower this time.

Red pepper flakes: Totally optional, but a pinch adds a gentle heat that plays really well with the vinegar.

Prep for Salt & Vinegar Cauliflower:

• Preheat the oven to 450°F.
• Chop up the cauliflower (cutting a circle around the root first makes it way easier to break into bite-sized florets). You can prep this ahead of time and pop it into the fridge until you’re ready to roast it.
• Finely chop the fresh herbs you’ll be adding to the dressing.

How to Make Salt & Vinegar Cauliflower:

Step One:

Preheat your oven to 450°F (230°C).

Step Two:

Chop the cauliflower into bite-sized florets. 

Step Three:

Spread the florets out on a baking sheet, making sure not to overcrowd them. 

Step Four:

Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

Step Five:

Roast for 20–25 minutes, stirring halfway through, until golden and tender. 

Step Six:

While the cauliflower roasts, whisk together vinegar, olive oil, fresh herbs, salt, and pepper. Optional: add a pinch of red pepper flakes for some heat. 

Step Seven:

Once the cauliflower is golden, remove from the oven and drizzle with the vinegar mixture. Enjoy while warm!

Substitutions for Salt & Vinegar Cauliflower:

Cauliflower: Broccoli or Romanesco would work well too if you have them on hand, just adjust the roasting time slightly depending on the size of the florets.

Champagne vinegar: White wine vinegar, apple cider vinegar, or even rice vinegar are all good swaps. Each one brings a slightly different tang, but they’ll all get the job done.

Fresh herbs: Use whatever you have/like! Dill, parsley, chives, mint, cilantro, basil—they all work here. You can also do a mix depending on what’s in your fridge.

Olive oil: Avocado oil or another neutral oil will also work, especially for roasting. For the dressing, stick with something that has a bit of flavour if you can, like olive oil.

Red pepper flakes: Skip them if you’re not into spice, or swap in a dash of hot sauce or a bit of finely chopped fresh chili if you want more kick.

How to Store Salt & Vinegar Cauliflower:

This dish is best enjoyed fresh while it’s warm, but you can store any leftovers in an airtight container in the fridge for up to 3 days.

To reheat, pop the cauliflower into a 400°F oven or air fryer for about 5–10 minutes to help it crisp back up a bit.

I hope you love this Salt & Vinegar Cauliflower as much as I do!! Tag me on social if you try it out, @britacooks! xx