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.