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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.
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