https://www.copymethat.com/r/J60mCcfBL/roasted-cauliflower-with-pancetta-olives/
67545212
0KQwp4R
J60mCcfBL
2024-05-19 04:14:34
Roasted Cauliflower with Pancetta, Olives and Crisp Parmesan
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Ingredients
- 1 large head cauliflower (about 1 ¾ pounds), trimmed and cut into bite-size florets (about 8 cups)
- ½ cup extra-virgin olive oil
- ½ teaspoon kosher salt, plus more as needed
- ⅓ cup olives, crushed, pitted and chopped
- 1 fat garlic clove, finely grated or minced
- 1 ½ tablespoons fresh lemon juice, plus more to taste
- ⅛ teaspoon red-pepper flakes, plus more as needed
- 4 ounces pancetta or bacon, cut into ⅛-inch cubes
- ¾ teaspoon cumin or caraway seeds
- ½ cup shredded (not ground) Parmesan
- ¼ cup chopped fresh parsley or mint leaves and tender stems, for serving
Steps
Directions at cooking.nytimes.com
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