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
Test Kitchen Notes
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 —The Editors
Ingredients
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1
Head of cauliflower
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3 tablespoons
Olive oil
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2 tablespoons
sherry
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5
Cloves of black garlic, peeled
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1 tablespoon
Unsalted butter
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3 ounces
pancetta, La Quercia if you can get it
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1 tablespoon
Parsley, finely chopped
Directions
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Preheat the oven to 425 f. Break the cauliflower into florets. Place in a large bowl.
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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.
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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.
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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.
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Remove cauliflower from oven. Place on serving plates. Top with parsley and pancetta. Serve immediately.
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