Roasted Cauliflower with Pignoli and Pancetta

Secondo - Main Course

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

1/2 Cup Botticelli Extra Virgin Olive Oil

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. 


Courtesy of Cooking with Nonna

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