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   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roasted Cauliflower w/Pancetta, Olives & Crisp Parmesan   
    Categories: Vegetables, Cheese, Pork, Citrus, Herbs   
         Yield: 3 servings   
       
     1 3/4 lb Head cauliflower; trimmed,   
              - in bite-size florets   
       1/2 c  Extra-virgin olive oil   
       1/2 ts Kosher salt; more as needed   
       1/3 c  Olives; crushed, pitted,   
              - chopped   
         1    Fat garlic clove; minced   
     1 1/2 tb Fresh lemon juice; more to   
              - taste   
       1/8 ts Red-pepper flakes; more as   
              - needed   
         4 oz Pancetta or bacon, in 1/8"   
              - dice   
       3/4 ts Cumin or caraway seeds   
       1/2 c  Shredded (not ground)   
              - Parmesan   
       1/4 c  Chopped fresh parsley or   
              - mint leaves and tender   
              - stems; to serve   
       
     Set oven @ 425ºF/218ºC.   
        
     Place cauliflower on a rimmed baking sheet and toss with   
     1/4 cup olive oil and 1/2 teaspoon salt until well   
     coated. Roast for 15 minutes.   
        
     In a small bowl, whisk together olives, garlic, lemon   
     juice, ? teaspoon red-pepper flakes and a large pinch of   
     salt. Drizzle in the remaining 1/4 cup olive oil,   
     whisking well.   
        
     After the cauliflower has roasted for 15 minutes, add   
     pancetta and cumin seeds to pan and gently mix to   
     combine. Sprinkle Parmesan on top and roast for another   
     15 to 20 minutes, until cauliflower is tender, the   
     pancetta rendered, and cheese is golden brown and   
     crunchy.   
        
     Spoon olive dressing all over roasted cauliflower while   
     still hot and toss to combine. Taste, and add more salt,   
     red-pepper flakes or lemon juice, if needed. Scatter   
     parsley over the top before serving.   
        
     By: Melissa Clark   
        
     Yield: 2 main-dish servings or 4 side-dish servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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