Servings: 8 Prep: 15 min Cook: 10 min Total: 25 min
If you’ve read this website for more than 5 minutes, it should be abundantly clear that I love bacon. I probably type the word 20 times a day. I LOVE the stuff, but … sometimes … it becomes all too much. What can a person do when they’re burned out on bacon? Pancetta! Pancetta is ITALIAN BACON! YUM!
This is one of those dishes that just seems so simple and basic. Just a small amount of good ingredients, properly cooked, but the whole of the blend is almost sophisticated!
In short, you sauté cauliflower in butter, until it’s nice and roasted brown. At the last minute, toss in some lemon zest, sliced Pancetta, fresh oregano, salt, pepper and grated Parmesan cheese. YUM! I served it with roasted pork and a really nice Romesco.
Roasted Cauliflower w/ Pancetta, Lemon and ParmesanPrint Rate
- 1 head large cauliflower stem and leaves removed and cut into large florets
- 1/4 cup fresh whole butter (half a stick)
- 1 tbsp fresh lemon zest (peel)
- 8 slices pancetta sliced into strips
- 2 tsp fresh oregano (thyme rosemary, sage and/or marjoram), rough chop
- 1/4 cup parmesan (reggiano) cheese grated
- salt and fresh cracked pepper to taste
- Preheat oven to 350 degree F.
- Place a small pot of water on the stove, to boil. Roughly a cup of water is needed.
- In a medium sauté pan, melt the butter over medium heat.
- Add the cauliflower to the pan, then season with salt and pepper.
- Toss the cauliflower in the pan, to evenly coat with the melted butter.
- Place the pan in the oven to roast.
- While the cauliflower is roasting, peel the outside of a lemon with a vegetable peeler. You only want the yellow part of the rind. Do not peel too deeply and get the white part (called the "pith"). The pith is bitter. This will give you little slivers of yellow lemon rind.
- Slice the lemon rind very thin, into thin "noodles" or "strips".
- Add the lemon "noodles" to the boiling water and allow to boil for 30 seconds. This will mellow the flavor and kill off any remaining bitterness.
- Remove the lemon zest and dry on a paper towel. Discard the water.
- When the cauliflower has become soft and browned, remove it from the oven.
- Quickly toss the lemon zest, pancetta and oregano in the pan, until everything is hot and nicely blended.
- Serve and garnish with freshly grated parmesan cheese!
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* Learn More: More about this recipe and nutrition …