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Spicy Cauliflower with Pancetta

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SPICY, SPICY

This delicious Spicy Cauliflower with Pancetta recipes is perfect if you like a little heat. It can be served as a side dish or poured over pasta to create an excellent main meal. I made this dish both ways a couple of weeks ago. It was a nice change from the traditional pasta dishes I usually make.

Flavorful pancetta is used in many Italian dishes including such greats as Spaghetti Alla Carbonara and Porrata (Leek Pie). This Italian bacon is cured but not smoked and adds a delicious flavor to your pastas and sauces. For this recipe regular bacon or prosciutto can be substituted.

To make the Spicey Cauliflower with Pancetta I use one large head of cauliflower cut up into florets. Make sure that you use a large enough pan to fit one layer of cauliflower.

INGREDIENTS

Pfaltzgraff 4-qt. Daybreak Pasta Bowl
  • 1 large head of cauliflower
  • 2 cloves of garlic, crushed
  • 1 bunch of long green onions, chopped
  • 1/2 cup of pancetta, chopped
  • 1 Tbls of butter
  • 1/2 cup of water
  • 1 Tbls of crushed red pepper flakes
  • 1/2 tsp of salt
  • 1/4 cup of extra virgin olive oil
  • 1/2 cup of fresh grated parmesan cheese
  • 1 pound of linguini

    PREPARATION

  • 1 pound of linguini
  • Cut the cauliflower into florets or small pieces and set aside.
  • In a large frying pan sauté the pancetta until slightly crisp.
  • Add the onions and garlic for two minutes.
  • Add the cauliflower butter and water.
  • Season with red pepper and salts.
  • Cover and cook the cauliflower until tender stirring occasionally.
  • Drizzle with olive oil.
  • Cook the linguini until al dente and drain.
  • Pour the cauliflower over the linguini and serve with parmesan cheese.

    Serves 4 people.







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