Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan Recipe

Name: Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan Recipe
Ingredients: 1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups); 1/2 cup extra-virgin olive oil; 1/2 teaspoon kosher salt, plus more as needed; 1/3 cup olives, crushed, pitted and chopped; 1 fat garlic clove, finely grated or minced; 1 1/2 tablespoons fresh lemon juice, plus more to taste; 1/8 teaspoon red-pepper flakes, plus more as needed; 4 ounces pancetta or bacon, cut into 1/8-inch cubes; 3/4 teaspoon cumin or caraway seeds; 1/2 cup shredded (not ground) Parmesan; 1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

"Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta The recipe calls for using a package of finely diced pancetta that practically melts into the sauce..."

INGREDIENTS

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1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)

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1/2 cup extra-virgin olive oil

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1/2 teaspoon kosher salt, plus more as needed

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1/3 cup olives, crushed, pitted and chopped

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1 fat garlic clove, finely grated or minced

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1 1/2 tablespoons fresh lemon juice, plus more to taste

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1/8 teaspoon red-pepper flakes, plus more as needed

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4 ounces pancetta or bacon, cut into 1/8-inch cubes

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3/4 teaspoon cumin or caraway seeds

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1/2 cup shredded (not ground) Parmesan

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1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

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