Cauliflower ~ the little bundle of crunchy, white florets is becoming quite the super star especially in the gluten free world. But you don’t have to be avoiding the gluten family to appreciate how great this vegetable is. Dress her up with crispy pancetta and a balsamic reduction and she is a show stopper at any meal!
Roasting vegetables brings out a completely different flavor characteristic. Sometimes it’s sweetness and sometimes it’s a rich, nutty flavor depending on the vegetable. No matter what, it enhances the natural flavor of each vegetable so they are better than before they were roasted.
If you can find pancetta sold in a roll, slice it into 1 inch thick rounds and then cube it into large pieces. The larger chunks of pancetta are great! If not, then the packaged smaller cubes will work too. The end result is a crunchy roasted cauliflower nibble that has been elevated to another level with a drizzle of sticky balsamic glaze and salty pancetta bits. Different flavors that compliment each other beautifully! As an appetizer or a side dish, it’s sure to please!
Roasted Cauliflower with Pancetta
Heat oven to 425 degrees.
Remove florets and cut into large bite size pieces.
On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Roast, turning occasionally, until golden brown and just tender, about 25-35 minutes.
After about 15 minutes, add the pancetta to one end of the baking sheet and return to the oven.
While the cauliflower is roasting, reduce the port and balsamic vinegar. Simmer gently till you achieve the consistency you want, about 10-15 minutes. The reduction should be a syrup like thickness and will thicken as it sets for a while.
SMELLY! I don’t really care for the smell of reducing balsamic and port but the end result is very yummy. So bear with the smell for a bit. It’s a mildly tangy sauce with a slight hint of chocolate flavor. It is GREAT over strawberries!
Golden roasted cauliflower and crispy pancetta. Oh, yum!
Drizzle the cauliflower with some of the balsamic reduction. Enough to lightly coat but not over power the cauliflower. Each flavor needs to come through.
Toss with pancetta and serve on a decorative plate.
Shave parmesan cheese over the top and serve warm.
- 1 head cauliflower, florets cut in bite size pieces
- 2 tablespoons olive oil
- 4 ounces Pancetta, cubed
- 3/4 C Balsamic vinegar
- 1/4 C Port
- Parmesan cheese, shaved with potato peeler
- Heat oven to 425 degrees.
- On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Roast, turning occasionally, until golden brown and just tender, about 25-35 minutes.
- After about 15 minutes, add the pancetta to one end of the baking sheet and return to the oven.
- While the cauliflower is roasting, reduce the port and balsamic vinegar. Simmer gently till you achieve the consistency you want, about 10-15 minutes. The reduction should be a syrup like thickness and will thicken as it sets for a while.
- Drizzle the cauliflower with some of the balsamic reduction. Enough to lightly coat but not over power the cauliflower. Each flavor needs to come through.
- Toss with pancetta, plate and shave parmesan cheese over the top. Serve warm.
