Caramelized Cauliflower With Pancetta and Spinach |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Food & Wine, Sept. 2004. I hope to make this soon now that spinach is safe again. Ingredients:
3 tablespoons extra virgin olive oil |
1/4 lb pancetta, thinly sliced, finely chopped |
1 1/4 lbs cauliflower, cored and cut into small florets |
1 small onion, finely chopped |
1 tablespoon dill, coarsely chopped |
1 bay leaf |
1 tablespoon fresh lemon juice |
salt & freshly ground black pepper |
5 ounces baby spinach |
Directions:
1. In a large skillet, heat 1 tablespoons oil.
2. Add the pancetta and cook over moderate heat until the fat has been rendered, about 4 minutes.
3. Stir in the cauliflower, onion, dill and bay leaf.
4. Cover and cook, stirring occasionally for 15 minutes. The cauliflower should be tender and browned.
5. In a large bowl, mix the lemon juice with the remaining 2 tablespoons of olive oil.
6. Season with salt and pepper.
7. Add the cauliflower and the spinach, toss and serve.
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