Roasted Cauliflower with Pancetta

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

Roasted Cauliflower Ingredients

Heat oven to 425 degrees.

Cut florets

Remove florets and cut into large bite size pieces.

Drizzle with oil

On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Roast, turning occasionally, until golden brown and just tender, about 25-35 minutes.

Pancetta to sheet

After about 15 minutes, add the pancetta to one end of the baking sheet and return to the oven.

Balsamic redux

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! 

Roasted cauliflower and pancetta

Golden roasted cauliflower and crispy pancetta. Oh, yum!

Drizzle with balsamic redux

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 to coat

Toss with pancetta and serve on a decorative plate.

Shave parm

Shave parmesan cheese over the top and serve warm.

 

Roasted Cauliflower with Pancetta
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
526 calories
18 g
70 g
34 g
34 g
14 g
301 g
1619 g
11 g
0 g
16 g
Nutrition Facts
Serving Size
301g
Servings
4
Amount Per Serving
Calories 526
Calories from Fat 299
% Daily Value *
Total Fat 34g
52%
Saturated Fat 14g
71%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 70mg
23%
Sodium 1619mg
67%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
12%
Sugars 11g
Protein 34g
Vitamin A
9%
Vitamin C
118%
Calcium
72%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 head cauliflower, florets cut in bite size pieces
  2. 2 tablespoons olive oil
  3. 4 ounces Pancetta, cubed
  4. 3/4 C Balsamic vinegar
  5. 1/4 C Port
  6. Parmesan cheese, shaved with potato peeler
Instructions
  1. Heat oven to 425 degrees.
  2. On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Roast, turning occasionally, until golden brown and just tender, about 25-35 minutes.
  3. After about 15 minutes, add the pancetta to one end of the baking sheet and return to the oven.
  4. 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.
  5. 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.
  6. Toss with pancetta, plate and shave parmesan cheese over the top. Serve warm.
beta
calories
526
fat
34g
protein
34g
carbs
18g
more
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