So, when I got a head of cauliflower in my CSA, I wanted to make something that just let cauliflower be cauliflower in the most delicious way, instead of trying to make it into a filler/replacement for some other dish. This was such a winner, and honestly one of the best things I have made yet. I loved it so much that I hope I get another cauliflower this week. Here's hoping!
1 head of cauliflower, chopped into florets, including surrounding leaves
1/2 lb. (7-8 ounces) pancetta
6 tablespoons olive oil, divided
1 cup fresh parsley leaves
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon lemon zest
Preheat the oven to 425.
First, line the pancetta on a baking sheet and roast until cooked and crispy, about 10 minutes on each side, depending on the thickness. Remove from the oven, place on a paper towel lined plate, and let cool. Once cooled, roughly chop.
In a food processor, combine the remaining 2 tablespoons olive oil, lemon juice, and parsley leaves. Process to combine.
On a fresh baking sheet, toss the cauliflower florets with 4 tablespoons of the olive oil, salt, and pepper. Roast for 25-30 minutes, tossing occasionally. In the last 5 minutes, add the chopped pancetta back to the baking sheet with the cauliflower.
Once the cauliflower comes out of the oven, toss with the lemon and parsley dressing, transfer to a platter, top with the lemon zest, and serve immediately!