This recipe was inspired by Melissa Clark of NYT cooking fame. I am a recipe follower, so I always try to follow exact instructions the first time I make a new recipe. As much as I loved the original, it was missing just a little something for me, so I added some capers. YUM! Perfect salty bite. Struggle to get your veggies in every day? This recipe is a fantastic way to make that happen.
Buy the cauliflower florets in a bag to save some time. I prefer green olives in this recipe, but would be delicious if you subbed Kalamata too. Don’t love Pancetta? Use bacon! Make sure you use fresh squeezed lemon juice, not the junk in a bottle! Makes ALL the difference!
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Ingredients
1 large head cauliflower, trimmed and cut into florets
1/2 cup olive oil
3/4 teaspoon salt, divided
1/2 cup green olives, pitted and chopped
2 tablespoons capers
2 cloves garlic, minced
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon red pepper flakes
4 ounces pancetta or bacon, diced
1/2 cup parmesan, shredded
Directions
- Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup of the olive oil and 1/2 teaspoon salt. Roast for 20 minutes.
- Whisk together the olives, capers, garlic, lemon juice, red pepper flakes and 1/4 teaspoon salt. Drizzle in the remaining 1/4 cup olive oil, mixing well.
- After the cauliflower has roasted for 20 minutes, add pancetta (or bacon) to the pan and mix to combine. Sprinkle the shredded parmesan on top and roast for an additional 20 minutes.
- Remove pan from the oven and drizzle olive oil dressing over the roasted cauliflower while still hot. Serve immediately.