Edit ModuleShow Tags

FreshTartSteph Recipe: Roasted Cauliflower with Pancetta, Garlic & Parmesan


Published:

If you know someone who thinks that they don't like cauliflower, I suggest this version. It emerges from the oven tender with crispy edges, fragrant with garlic and cheese, and studded with chewy porky richness.

What's not to like?

Since I can't eat gluten, I'll often make this when the rest of the family is having pasta. While they toss the cauliflower with spaghetti, I eat it on its own, preferably right off the baking sheet.

No offense to pasta lovers, but I think I'm getting the better end of the deal.
 

Roasted Cauliflower with Pancetta, Garlic & Parmesan

Serves 4

1 head cauliflower, cut into 1-inch florets
1-4 oz. slice pancetta (about 1/2-inch thick) cut into 1/4-inch dice
2 Tbsp. olive oil
coarse salt
1 clove garlic, minced
2 Tbsp. grated Parmesan cheese
1 Tbsp. fresh thyme

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. (Do not use a Silpat liner, as the cauliflower and pancetta won't brown properly.)

Place cauliflower florets and pancetta in a large bowl. Drizzle with olive oil, sprinkle lightly with salt, and toss thoroughly to coat. Spread cauliflower evenly on the baking sheet, making sure that all the cauliflower is touching the pan and that pancetta is distributed evenly around the pan. Place pan in oven and roast cauliflower for 15 minutes. Turn florets and pancetta pieces and roast for another 10-15 minutes, or until cauliflower is nicely browned in spots and pancetta is crispy.

While cauliflower roasts, stir together garlic, Parmesan cheese, and thyme in a small bowl. When cauliflower is done, sprinkle garlic/cheese mixture over cauliflower. Return to the oven for 2-3 minutes, or until garlic is fragrant and cheese is melted and just starting to brown. Serve hot.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Grilled Vegetable and Bratwurst Salad Recipe

Think “outside the bun” and enjoy summer’s favorite grilled brats in a fresh veggie salad for a low-carb alternative

The Twin Cities' Best Hot Dogs

The hottest of hot dogs, to celebrate National Hot Dog Day on July 18

3 Things to Eat This Week: July 11-15

Feast on a fat sandwich, a sweet treat, or something oozy and icy

8 Juicy Places in the Metro

Fresh squeezing and blending superfoods for a super life

Review: Centro Opens in Northeast

Tacos, frozen drinks, and spectacular sides in a unique Northeast space

Cherry and Chocolate Truffle Tart Recipe

Take advantage of the short but sweet cherry season with a luscious cherry and chocolate treat

Pizza Madness: Dulono's Pizza

As one of 32 pizza participants, Dulono’s Pizza battles it out in Minnesota Monthly's Pizza Madness Bracket Challenge

3 Things to Eat This Week: Cooling Off

It's officially summer. Cool down with ice cream, poke, or cold noodles.

The Self-Serve Era Is Here

The burst in restaurant action is in counter service. Does this mean the end of sit-down service?
Edit ModuleShow Tags
Edit ModuleShow Tags