Roasted Cauliflower with Parmesan Pancetta
Elevate your side dish game with this irresistible recipe for Roasted Cauliflower with Parmesan Pancetta. This dish combines tender, caramelized cauliflower florets with the savory richness of crispy pancetta and the sharp, nutty flavor of freshly grated Parmesan cheese. A hint of lemon zest adds brightness, while roasted garlic infuses every bite with aromatic depth. Perfectly roasted in olive oil and seasoned to perfection, this easy yet gourmet recipe comes together in just 45 minutes. Whether you're looking for a crowd-pleasing side or a low-carb main, this flavorful creation is sure to impress. Serve it warm, topped with a sprinkle of fresh parsley for an elegant touch!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 4 ounces Pancetta
- 0.5 cup Parmesan cheese, grated
- 3 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Parsley, chopped (optional garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Cut the cauliflower into bite-sized florets. Discard the core and any tough stems.
Place the cauliflower florets in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and black pepper. Toss well to ensure all pieces are evenly coated.
Spread the cauliflower in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes, turning halfway through to ensure even browning.
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the pancetta and cook until it becomes crispy, about 5-7 minutes. Remove the pancetta using a slotted spoon and set it aside on a paper towel-lined plate.
In the same skillet, add the minced garlic and cook until fragrant, about 30 seconds. Remove from heat and set aside.
Once the cauliflower has roasted for 20 minutes, remove it from the oven and sprinkle the crispy pancetta and cooked garlic over the top. Return it to the oven and roast for an additional 5 minutes.
Remove the baking sheet from the oven and sprinkle the roasted cauliflower with grated Parmesan and lemon zest. Toss gently to combine.
Transfer the dish to a serving platter. Garnish with freshly chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 4597 mg | 200% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 12.0 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2327 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
