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Cauliflower with Pancetta and Onions
10 min prep time
30 min cook time
12servings
How to Make Cauliflower with Pancetta and Onions
Cauliflower is a great nonstarchy vegetable to cook as the holidays come up. Try this savory recipe out that will pair great with some Roasted Turkey and Vegetables.
10 min prep time
30 min cook time
12servings
1/2 cup
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Step-By-Step Instructions:
- Heat 1 Tbsp. of the olive oil in a large heavy skillet over medium heat. Add the pancetta and cook until it is crisp. Remove the pancetta with a slotted spoon. Set aside. Add in the onions, and turn the heat to medium low. Sauté the onions for about 8 minutes. Add in the cauliflower, salt, pepper, and bay leaf.
- Add in the water, cover and raise the heat to medium. Cook for about 10 to 15 minutes, stirring occasionally until the cauliflower is tender and lightly browned. Remove and discard the bay leaf. Add the cauliflower to a serving bowl. Mix together the remaining olive oil and lemon juice, and add to the cauliflower, mixing well. Top with the crisp pancetta.
Nutrition facts
12 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 55
-
Total Fat
4.5g
- Saturated Fat 1.1g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 140mg
-
Total Carbohydrate
2g
- Dietary Fiber 1g
- Total Sugars 1g
- Added Sugars 0g
- Protein 2g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
olive oil (divided)
2 tbsp
pancetta (sliced)
3 oz
onion(s) (thinly sliced)
1 med
cauliflower (about 1 1/4 pounds, trimmed and cut into florets (about 6 cups))
1 small
salt and pepper to taste
1 pinch
bay leaves
1 whole
water
2 tbsp
fresh lemon juice
1 tbsp
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