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

  Uncle Dirty Dave's Archives

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