new_recipe

NotYetTested/pan_roasted_cauliflower_antipasto

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+1 large head cauliflower
+5 baby bell peppers cut in half
+1 onion diced
+2 c garlic diced
+3 oz panchetta small cubes
+1 small bunch rosemary
+1 small bunch thyme
+1 T fennel seed
+2 T panchetta fat
+1 t paprika
+1 t cumin
+1 t sherry vinegar
+shaved pecorino
+salt & pepper
+olive oil
+
+Preheat oven to 350
+
+Cut cauliflower into small florets keeping the green leaves
+
+Toss onions, garlic, florets, peppers in oil while seasoning with salt and pepper
+
+Add spices and roast for 20 min or until outside of florets are golden.
+
+Render panchetta and add the mixture and the reserved green laves and saute unil leaves are crispy.
+
+Add vinegar at the end.
+
+Transfer to serving dish and sprinkly with shaved pecorino and some herbs.