45 minutes
A delightful combination of textures and flavors, perfect for a cozy dinner or a special side.
Cauliflower, Trimmed and cut into bite-size florets
0 lb
teaspoons
Olives, Crushed, pitted, and chopped
cups
Large Garlic Clove, Finely grated or minced
each
tablespoons
teaspoons
Pancetta Or Bacon, Cut into 1/8-inch cubes
0 oz
Cumin Seeds
teaspoons
Shredded Parmesan, Shredded (not ground)
cups
Fresh Parsley Or Mint Leaves And Tender Stems, Chopped
cups
1. Preheat Your Oven
Set your oven to 425 degrees Fahrenheit to get it nice and hot. This high heat will help caramelize the cauliflower, bringing out its natural sweetness and giving it a delightful texture.
2. Prepare the Cauliflower
Spread the cauliflower florets on a rimmed baking sheet. Drizzle with 1/4 cup of olive oil and sprinkle with 1/2 teaspoon of kosher salt. Toss everything together to ensure the cauliflower is well coated. Place the baking sheet in the oven and roast for about 15 minutes, or until the florets begin to turn golden brown.
3. Make the Olive Dressing
While the cauliflower is roasting, whisk together the olives, garlic, lemon juice, red-pepper flakes, a pinch of salt, and the remaining 1/4 cup of olive oil in a small bowl. This mixture will be your flavorful dressing.
4. Add Pancetta and Cumin
After the initial roasting, take the cauliflower out of the oven. Add the pancetta cubes and cumin seeds to the pan, mixing them with the cauliflower. This step infuses the dish with savory notes from the pancetta and aromatic hints from the cumin.
5. Sprinkle with Parmesan
Next, sprinkle the shredded Parmesan evenly over the cauliflower and pancetta. Return the baking sheet to the oven and roast for an additional 15 to 20 minutes. You'll know it's ready when the cheese has melted and turned a beautiful golden brown, forming a crispy crust.
6. Combine with Olive Dressing
Once out of the oven, spoon the olive dressing over the hot, roasted cauliflower and pancetta. Toss everything together while still warm, ensuring the cauliflower absorbs all the delicious flavors.
7. Adjust Seasoning
Taste the dish and adjust the seasoning as needed. You might want to add a bit more salt, a pinch of red-pepper flakes, or a splash of lemon juice to balance the flavors to your liking.
8. Garnish and Serve
Finally, scatter the chopped fresh parsley or mint over the top for a bright, herby finish. Serve immediately and enjoy your crispy cauliflower with pancetta, olive dressing, and Parmesan crust.
Use prosciutto or bacon for a different type of smokiness and fat content, or spicy chorizo for a kick.
Introduce smoked paprika, cumin, or curry powder to the cauliflower coating for a transformative taste profile.
Try a balsamic reduction drizzle, a pesto sauce, or romesco sauce for a twist.
Try Pecorino Romano for a sharper taste, aged Gouda for a nuttier profile, or a smoked cheese for a new dimension.
Incorporate toasted pine nuts, walnuts, or almonds in the crust mixture for added crunch and flavor.
Start with the freshest cauliflower and high-quality ingredients such as Parmigiano-Reggiano and good extra virgin olive oil for superior flavor and texture.
Roast at a high temperature around 425°F (220°C) and space out florets to ensure they become crispy instead of steaming.
Grate the cheese yourself and distribute it evenly over the cauliflower, using a broiler for the final minutes to achieve a golden crust.
Render pancetta slowly starting in a cold pan and gradually increasing the heat for even cooking and optimal flavor.
Generously season the cauliflower with salt before roasting, but be mindful of the saltiness from the pancetta and Parmesan.
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