Yield: Serves 4
1 Pound Cauliflower Florets
2 Red Onions cut into thin half moon slices
6 Cloves Garlic, halved
4 oz Pancetta, cubed
1/4 Cup Pignoli Nuts
Salt & Fresh Black Pepper as desired
Preheat the oven to 425 degrees.
Line a 13x18 inch Baking Sheet with aluminum foil. Set aside.
In a large mixing bowl combine the cauliflower, onions, garlic, pancetta, pignoli and olive oil. Toss until combined and season with salt and pepper as desired. Spread onto the baking sheet in an even layer. Roast for 20-25 minutes until the pancetta is crisp and the cauliflower has developed some color.