Author Notes: I have been known to roast cauliflower in countless ways, but I really love how black garlic gently brings out the flavor of this most delicious vegetable. The pancetta is optional, but even though it dirties another pan I feel its completely worth it. - zest in the midwest - zest in the midwest
Food52 Review: Cauliflower gets all grown up with a marinade made from black garlic and sherry and a showering of pancetta and parsley at the end of cooking. Black garlic, which is available for purchase at www.melissas.com, adds a rich sweetness similar to cooked balsamic vinegar, and really elevates the flavor profile of the dish. Substitute roasted garlic cloves if you don't have black garlic on hand. - Lauren - A&M
- 1 Head of cauliflower
- 3 tablespoons Olive oil
- 2 tablespoons sherry
- 5 Cloves of black garlic, peeled
- 1 tablespoon Unsalted butter
- 3 ounces pancetta, La Quercia if you can get it
- 1 tablespoon Parsley, finely chopped
- Preheat the oven to 425 f. Break the cauliflower into florets. Place in a large bowl.
- Add the black garlic, olive oil, sherry and butter to a blender or small food processor. Pulse until ingredients are well combined and garlic is finely minced.
- Pour oil and garlic mixture onto the cauliflower. Toss well to coat. Place cauliflower on a rimmed baking sheet that has been covered with foil. Arrange it on the baking sheet so the cauliflower forms an even layer. Season liberally with salt and pepper.
- Roast cauliflower for 40 minutes, turning florets halfway. While the cauliflower is roasting, chop the pancetta finely and brown in a skillet. Place on a plate lined with paper towels to drain.
- Remove cauliflower from oven. Place on serving plates. Top with parsley and pancetta. Serve immediately.