ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN
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. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 main-dish servings or 4 side-dish servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. 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, 1/8 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.
CAULIFLOWER GRATIN
Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
- Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
ROASTED CAULIFLOWER AND PANCETTA SOUP
Flavorful pancetta, cauliflower, and cheese soup.
Provided by Lora
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange cauliflower tightly into a 9x13-inch glass baking dish. Pour melted butter over cauliflower and lightly season with salt and pepper. Place garlic cloves into the cauliflower.
- Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir pancetta in the hot oil until browned and crisp, 5 to 10 minutes. Transfer pancetta to paper towel-lined bowl, reserving pancetta drippings in the skillet.
- Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion.
- Pour chicken stock over onion mixture and bring to a boil. Add cauliflower and garlic to chicken stock. Reduce heat to medium and simmer soup until cauliflower is very soft, about 15 minutes. Stir pancetta into soup.
- Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 11.6 g, Cholesterol 50.6 mg, Fat 20.6 g, Fiber 4.2 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 852.7 mg, Sugar 4.6 g
ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
- In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.
- In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
- Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
CAULIFLOWER AND BACON GRATIN
Provided by Giada De Laurentiis
Categories side-dish
Time 54m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.
- In the bowl of a food processor, blend the bread until it forms into crumbs.
- In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.
- In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.
- Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.
- Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.
CAULIFLOWER GRATIN
Steps:
- Place 1 head cauliflower florets in a 2-quart baking dish. Whisk 1/2 cup heavy cream, 1/2 teaspoon dry mustard and 1 teaspoon salt, then pour over the cauliflower. Sprinkle 1 cup shredded gruyere and 1/3 cup breadcrumbs on top. Bake at 350 degrees F until tender, about 45 minutes.
CAULIFLOWER AND PANCETTA GRATINATA
This is a cross between a traditional gratin and a savory bread pudding, and trust me, cauliflower has never tasted so good. Pancetta, cheese, cream sauce-need I say more?
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 400°F.
- Arrange the pancetta slices in a single layer on two rimmed baking sheets. Bake until crisp, 10 to 12 minutes. Set aside to cool. Crumble the pancetta.
- Lower the oven temperature to 350°F. Butter an 8 x 8-inch baking dish. Set aside.
- Bring a medium saucepan of salted water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain well in a colander for about 5 minutes.
- In a large nonstick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly, until all the butter has been absorbed and the bread crumbs are toasted, 1 to 2 minutes.
- In a medium bowl, whisk together the cream and flour. Add the cauliflower, capers, pancetta, and 1/2 cup of the Gruyère cheese. Season with salt and pepper. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and the remaining 1/2 cup cheese. Drizzle with olive oil.
- Bake the gratinata for 35 to 40 minutes, until the cheese has melted and the top is golden brown.
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