Best 3 Cauliflower And Pancetta Recipes

Craving a hearty, low-carb meal that's packed with flavor? Look no further than our collection of cauliflower and pancetta recipes. From hearty skillet meals to creamy soups and comforting casseroles, our recipes offer a delightful array of dishes that showcase the perfect harmony between the earthy sweetness of cauliflower and the savory smokiness of pancetta. Whether you're a seasoned home cook or just starting your culinary journey, our recipes are easy to follow and guarantee a delicious outcome.

Here are our top 3 tried and tested recipes!

ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN

Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan image

Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.

Provided by Melissa Clark

Categories vegetables, side dish

Time 45m

Yield 2 main-dish servings or 4 side-dish servings

Number Of Ingredients 11

Ingredients

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1/3 cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
3/4 teaspoon cumin or caraway seeds
1/2 cup shredded (not ground) Parmesan
1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

Steps:

Heat oven to 425 degrees. 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, 1/8 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.

ROASTED CAULIFLOWER AND PANCETTA SOUP

Roasted Cauliflower and Pancetta Soup image

Flavorful pancetta, cauliflower, and cheese soup.

Provided by Lora

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 large head cauliflower, cut into florets
¼ cup butter (such as Kerrygold®), melted
salt and ground black pepper to taste
5 cloves garlic
1 tablespoon olive oil
6 ounces diced pancetta
1 sweet onion, diced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon ground turmeric
28 fluid ounces chicken stock
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Arrange cauliflower tightly into a 9x13-inch glass baking dish. Pour melted butter over cauliflower and lightly season with salt and pepper. Place garlic cloves into the cauliflower.
Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.
Heat olive oil in a large skillet over medium heat. Cook and stir pancetta in the hot oil until browned and crisp, 5 to 10 minutes. Transfer pancetta to paper towel-lined bowl, reserving pancetta drippings in the skillet.
Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion.
Pour chicken stock over onion mixture and bring to a boil. Add cauliflower and garlic to chicken stock. Reduce heat to medium and simmer soup until cauliflower is very soft, about 15 minutes. Stir pancetta into soup.
Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.

Nutrition Facts : Calories 268.9 calories, Carbohydrate 11.6 g, Cholesterol 50.6 mg, Fat 20.6 g, Fiber 4.2 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 852.7 mg, Sugar 4.6 g

ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA

Roasted Cauliflower with Parmesan and Pancetta image

Provided by Giada De Laurentiis

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 head cauliflower, cut into pieces (about 6 cups)
4 ounce piece pancetta, diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 clove garlic, whole
1 teaspoon red pepper flakes
1 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup bread crumbs

Steps:

Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.
In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

Tips:

Choose the right cauliflower: For this recipe, you want a head of cauliflower that is firm and compact, with no signs of browning or wilting. A good rule of thumb is to look for a cauliflower that feels heavy for its size.
Cut the cauliflower into even florets: This will help them cook evenly. To do this, simply remove the leaves from the cauliflower and cut it into 1-inch florets.
Roast the cauliflower before adding it to the pancetta: This will help to caramelize the cauliflower and give it a slightly crispy texture. To roast the cauliflower, simply toss it with a little olive oil, salt, and pepper and roast it in a preheated oven at 425 degrees Fahrenheit for 15-20 minutes.
Use good quality pancetta: Pancetta is a type of cured pork belly that adds a lot of flavor to this dish. Look for pancetta that is firm and has a deep red color.
Cook the pancetta until it is crispy: This will help to release its flavor and make it more enjoyable to eat. To cook the pancetta, simply fry it in a pan over medium heat until it is crispy.
Add the roasted cauliflower and cook until it is tender: Once the pancetta is crispy, add the roasted cauliflower to the pan and cook it until it is tender. This should take about 5-7 minutes.
Season the dish to taste: Once the cauliflower is tender, season the dish to taste with salt, pepper, and any other desired seasonings.
Serve immediately: This dish is best served immediately, while the cauliflower is still hot and crispy.

Conclusion:

This cauliflower and pancetta dish is a delicious and easy-to-make side dish that is perfect for any occasion. The roasted cauliflower is tender and slightly crispy, while the pancetta is crispy and flavorful. The two ingredients come together to create a dish that is both satisfying and delicious. So next time you're looking for a new side dish to try, give this cauliflower and pancetta recipe a try. You won't be disappointed!