Subj : Melissa Clark Top 50 - 43
To   : All
From : Dave Drum
Date : Sat Sep 28 2024 19:11:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
  
  Uncle Dirty Dave's Archives
 
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.... According to the BMI chart I'm too short.
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