Cauliflower Recipe
Roasted Cauliflower | Candied Pancetta | Pecorino | White Balsamic Reduction
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Ingredients
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Roasted Cauliflower
Candied Pancetta
White Balsamic Reduction
Pecorino
Method
Roasted Cauliflower
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Cauliflower
Remove the leaves from the cauliflower and cut it into florets. Rinse and pat dry.
- 3
Season the Cauliflower
In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated.
- 4
Roast the Cauliflower
Spread the cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, turning halfway through.
Candied Pancetta
- 5
Cook the Pancetta
In a skillet over medium heat, add the pancetta and cook until it starts to become crispy, about 5-7 minutes.
- 6
Add Sugar and Pepper
Sprinkle the brown sugar and black pepper over the pancetta, stirring to coat. Cook for an additional 2-3 minutes until the sugar melts and the pancetta is caramelized.
- 7
White Balsamic Reduction
- 8
Prepare the Reduction
In a small saucepan, combine the white balsamic vinegar and honey. Bring to a simmer over medium heat.
- 9
Reduce the Mixture
Lower the heat and let it simmer for about 10-15 minutes, or until the mixture has thickened slightly. Remove from heat and let cool.
Assembly
- 10
Plate the Dish
On a serving platter, arrange the roasted cauliflower florets. Sprinkle the candied pancetta over the top.
- 11
Add Pecorino
Shave or grate the pecorino cheese over the cauliflower and pancetta.
- 12
Drizzle the Reduction
Finally, drizzle the white balsamic reduction over the entire dish before serving.