Name: Roast Cauliflower and Pancetta Gratin
Ingredients: 1/2 head orange cauliflower, cut into 1-inch florets; 1/2 head purple cauliflower, cut into 1-inch florets; 6 oz pancetta; 2 tablespoon olive oil; 3 oz shredded sharp white cheddar; salt and pepper; parsley for garnish; spinach and/or mixed greens

Ingredients

1/2 head orange cauliflower, cut into 1-inch florets
1/2 head purple cauliflower, cut into 1-inch florets
6 oz pancetta
2 tablespoon olive oil
3 oz shredded sharp white cheddar
salt and pepper
parsley for garnish
spinach and/or mixed greens

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Instructions

Preheat the oven to 400F degrees.
Chop the pancetta into a coarse chop.
Heat large sauté pan over medium heat and add pancetta. Cook 6-8 minutes, stirring occasionally, until crispy; remove the pancetta to a plate until ready to use.
Add olive oil to the pan, turn heat to medium-high and add cauliflower florets. Stirring occasionally, cook just until you get some nice brown marks on the cauliflower, about 5-6 minutes; season with salt and pepper.
Transfer cauliflower to a baking dish. Top with crispy pancetta bits and shredded sharp white cheddar. Cook, uncovered, in the preheated oven for 10-15 minutes until cheese is nicely melted and cauliflower is a nice crisp-tender.
Remove from oven and serve over mixed greens and/or fresh spinach.