MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Cauliflower With Pancetta, Olives & Crisp Parmesan
Categories: Vegetables, Cheese, Pork, Citrus, Herbs
Yield: 2 Servings
1 3/4 lb Head cauliflower; trimmed,
- in bite-size florets
1/2 c Extra-virgin olive oil
1/2 ts Kosher salt; more as needed
1/3 c Olives; crushed, pitted,
- chopped
1 cl Garlic; minced
1 1/2 tb Fresh lemon juice; more to
- taste
1/8 ts Red-pepper flakes; more as
- needed
4 oz Pancetta or bacon, in 1/8"
- dice
3/4 ts Cumin or caraway seeds
1/2 c Parmesan; shredded
1/4 c Fresh parsley or mint;
- chopped, to serve
Set oven @ 425 F/218 C.
Place cauliflower on a rimmed baking sheet and toss with 1/4 cup
olive oil and 1/2 ts salt until well coated. Roast for 15 minutes.
In a small bowl, whisk together olives, garlic, lemon juice, 1/8 ts
red-pepper flakes, and a large pinch of salt. Drizzle in the
remaining 1/4 cup olive oil, whisking well.
After the cauliflower has roasted for 15 minutes, add pancetta and
cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on
top and roast for another 15 to 20 minutes, until cauliflower is
tender, the pancetta rendered, and cheese is golden brown and
crunchy.
Spoon olive dressing all over roasted cauliflower while still hot
and toss to combine. Taste, and add more salt, red-pepper flakes,
or lemon juice, if needed. Scatter parsley over the top before
serving.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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