Maple Salt and Vinegar Cauliflower

For the Cauliflower

• Two medium-sized heads of cauliflower
• Oil of choice for cooking
• 3 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 0.5 tsp fleur de sel or other flaky sea salt
• Big handful of roasted/salted pistachios

For the Dipping Sauce

• 0.25 c unsweetened, unflavored yogurt of choice
• 1 tbsp coarse-grained mustard
• 1 tbsp maple syrup

1. Preheat the oven to 425 and lightly oil a large sheet tray.
2. Cut the cauliflower into florets. For the bigger florets, cut them in halves or thirds for even cooking.
3. Put the florets into a large mixing bowl and toss them with a generous splash of your preferred cooking oil.
   
4. Lay the cauliflower florets on the sheet tray in a single layer; if needed, use two sheet trays to give them space to brown.
5. Roast for about 30-45 minutes until tender and browned.
6. While the cauliflower is roasting, combine the vinegar, maple syrup, and fleur de sel in a large mixing bowl.
   
7. Also while the cauliflower is roasting, mix together the ingredients for the dipping sauce.
8. When the cauliflower is finished cooking, dump the florets into the vinegar marinade and give everything a good toss. Let it sit for a few minutes, tossing every minute or so, to allow the cauliflower to absorb the flavorful marinade.
9. Serve your cauliflower alongside the dipping sauce while it's still hot. Garnish the cauliflower with a big handful of pistachios.

AIR FRYER METHOD: The air fryer makes cauliflower magic! If you have one, do steps 2 and 3, then dump it all into your air fryer basket. Fry for ~15-20 minutes at 400, tossing it every five minutes or so. Then resume the above recipe at step 6.