Studded with salty olives, pancetta and Parmesan that will get golden and crisp on the edges, that is roasted cauliflower at its brightest and most full-flavored. You may serve the caramelized florets both as a vegetable-based major dish or a hearty facet to roasted meats or fish, or huge bowls of pasta. The recipe requires utilizing a bundle of finely diced pancetta that virtually melts into the sauce. However should you want a chunkier texture, you’ll be able to cube it your self into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, simply go away the pancetta out.