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Title: Roasted Cauliflower w/Pancetta, Olives & Crisp Parmesan
Categories: Vegetables, Cheese, Pork, Citrus, Herbs
Yield: 3 servings

1 3/4 lb Head cauliflower; trimmed,
- in bite-size florets
1/2 c Extra-virgin olive oil
1/2 ts Kosher salt; more as needed
1/3 c Olives; crushed, pitted,
- chopped
1 Fat garlic clove; minced
1 1/2 tb Fresh lemon juice; more to
- taste
1/8 ts Red-pepper flakes; more as
- needed
4 oz Pancetta or bacon, in 1/8"
- dice
3/4 ts Cumin or caraway seeds
1/2 c Shredded (not ground)
- Parmesan
1/4 c Chopped fresh parsley or
- mint leaves and tender
- stems; to serve

Set oven @ 425ºF/218ºC.

Place cauliflower on a rimmed baking sheet and toss with
1/4 cup olive oil and 1/2 teaspoon salt until well
coated. Roast for 15 minutes.

In a small bowl, whisk together olives, garlic, lemon
juice, ? teaspoon red-pepper flakes and a large pinch of
salt. Drizzle in the remaining 1/4 cup olive oil,
whisking well.

After the cauliflower has roasted for 15 minutes, add
pancetta and cumin seeds to pan and gently mix to
combine. Sprinkle Parmesan on top and roast for another
15 to 20 minutes, until cauliflower is tender, the
pancetta rendered, and cheese is golden brown and
crunchy.

Spoon olive dressing all over roasted cauliflower while
still hot and toss to combine. Taste, and add more salt,
red-pepper flakes or lemon juice, if needed. Scatter
parsley over the top before serving.

By: Melissa Clark

Yield: 2 main-dish servings or 4 side-dish servings

RECIPE FROM: https://cooking.nytimes.com

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