Roasted cauliflower is just amazing. It has such wonderful flavor!
1/2 head cauliflower, broken into florets
olive oil, divided
sea salt and freshly ground black pepper
6 oz Pancetta, sliced into thin strips
2 garlic cloves, minced
1 cup chicken broth or a mixture of broth and dry white wine
2 cups hot cooked pasta (I used rotini)
1/4 cup freshly grated Parmesan, plus extra for serving
2 fresh tomatoes, diced
Preheat oven to 350°.
Spread cauliflower on a baking pan. Drizzle with oil and sprinkle generously with salt and pepper. Roast about 15-20 minutes or til crisp tender.
Meanwhile, in a large frying pan, heat a little oil over medium heat. Cook Pancetta til golden brown. Stir in garlic for a few seconds. Add broth and bring to a simmer; reduce for about 5 minutes.
Toss broth and roasted cauliflower with hot cooked pasta. Stir in Parmesan a little at a time.
Serve immediately garnished with additional Parmesan cheese and diced tomato.