Pecorino Roasted Cauliflower with Farro and Crispy Pancetta
- Cook Time: 40 mins
- Total Time: 40 mins
- Yield: 4 servings
Ingredients
- 1 cup semi-pearled farro, uncooked
- 1 head cauliflower, about 2 – 21/2 pounds, cut into florets
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon fine grain sea salt
- generous pinch of freshly ground black pepper
- 1/4 cup grated Pecorino (Parmesan will also work)
- 2 tablespoons pine nuts
- 2 ounces pancetta, thinly sliced and chopped
- 1/3 cup chopped fresh parsley
Instructions
- Preheat oven to 400.
- In a small saucepan, toast the farro over medium heat for 2-3 minutes. Turn the heat off and add 2 cups of salted boiling water to the farro. Turn the heat back on and return to a boil. Lower the heat and simmer for 20-30 minutes. Farro should have a slightly chewy texture when done. Drain the excess water. Set farro aside in saucepan and cover to keep warm.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. On a large lightly-oiled baking pan, toss cauliflower with olive oil mixture.
- Roast cauliflower for 25-30 minutes until golden and begins to brown, turning occasionally. During the last 5 minutes of roasting, sprinkle the cauliflower with pecorino and pine nuts.
- While cauliflower is roasting, cook pancetta in a skillet over medium heat until crispy, about 5-6 minutes. Turn off heat and stir in the parsley.
- Add the farro, pancetta, and parsley to the pan with the cauliflower and gently toss together, being sure to scape up the bits of toasted pecorino from the pan. Season to taste with additional salt and pepper. Serve with an extra drizzle of olive oil and additional fresh parsley, if desired.
