Sometimes I stumble upon recipes by typing food that I have in my refrigerator into a Google search. Since I hate to let anything go to waste I've found it's a great way to use up those odds and ends before they pass the sell by date. This recipe for Roasted Cauliflower and Pancetta Parpadelle used a few items I had on hand and seemed like a fun thing to try in my dutch oven. I roasted the cauliflower under high heat in my 10 inch oven with 10 coals in a ring around the bottom and the lid completely covered with 26 or more coals. Next time I'll use my 12 inch oven, it's better to give the cauliflower more room while roasting. After 15 minutes stir in the Panko crumbs and roast until they are golden brown, about 15 minutes more. If I was camping I would cook the pasta on my camp stove but use another dutch oven if you're a purist. Substitute spaghetti or linguine if you can't find the parpardelle, any full bodied pasta will do the trick, with every twirl of your fork you'll get a mouthful of garlic, toasted crumbs and crispy pancetta.
Roasted Cauliflower and Pancetta Parpadelle
1 head cauliflower, cut into small florets
1/4 tsp red chili flakes
4 oz. panchetta, finely diced
1/4 cup olive oil
2 Tblsp butter
2 cloves garlic, thinly sliced
1/2 cup Panko bread crumbs
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Grated Parmesan cheese
Lightly oil or spray dutch oven.
Place cauliflower in dutch oven, toss with chili flakes, garlic, pancetta and 1/4 cup olive oil.
Season with salt and pepper to taste.
Bake at 450 degrees; after 15 minutes stir in panko crumbs.
Continue baking for 15 minutes more or until crumbs are golden and cauliflower is tender.
Prepare parpardelle according to package directions; drain and toss with butter.
Add pasta to cauliflower in dutch oven; add parsley and gently toss until well combined.
Serve with grated Parmesan.
Makes 4 servings.
|Mix cauliflower with oil, garlic, chilies and pancetta|