Roasted Cauliflower with Ham & Fava Beans

As Spring turns into Summer, I'm savoring the last of the season's bounty with beautiful produce like fresh fava beans, asparagus, and peas. I tend to keep prep simple for these delicate ingredients, giving them a quick boil in salted water before tossing them with a dressing or sauce. Today, a trip to the store inspired me to do something a little different. 

In addition to the Spring veggies, I found a 1-kilogram pack of sliced Spanish Jamon Serrano in the bargain corner of a local meat market for around $10 and some Fioretto (a type of cauliflower). 

I usually reserve roasting for the chillier months of the year, but it's a technique that brings out the natural sweetness and umami of produce while concentrating its flavors. Cauliflower is a cruciferous veggie that really benefits from roasting, and it seemed like a natural fit with the dry-cured ham I'd procured. Because of their low moisture content, dry-cured hams like Jamon Serrano or Prosciutto tend to crisp when baked, kinda like bacon. 

To tie everything together, I tossed all the veggies in olive oil with a splash of balsamic vinegar. The vinegar adds a nice acidity, while the mild sweetness coaxes caramelization from all the ingredients. There's no need to use an expensive balsamic here – though if you do, it will elevate the dish even more. 

The result was even more satisfying than I'd expected. The cauliflower became wonderfully nutty, the asparagus turned tender with a hint of sweetness, and the fava beans added substance and umami. The ham crisped along the edges, adding little explosions of salty umami to every bite. It's a simple side dish with enough substance to make for a light meal or a beautiful side dish to add to a brunch spread.