Roasted Cauliflower with Pancetta, Olives and Crisp Parmesan over Fettucine

This might be the best pasta recipe I have ever made. It’s based on one from Melissa Clark. I made a few changes which I note below.

Melissa writes: “Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.”

Ingredients

  • 1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
  • ½ cup extra-virgin olive oil
  • ½ teaspoon kosher salt, plus more as needed
  • cup olives, crushed, pitted and chopped (I used Castelvetrano olives.)
  • 1 fat garlic clove, finely grated or minced
  • 1 ½ tablespoons fresh lemon juice, plus more to taste
  • teaspoon red-pepper flakes, plus more as needed
  • 4 ounces pancetta or bacon, cut into 1/8-inch cubes
  • ¾ teaspoon cumin or caraway seeds (I used cumin seeds.)
  • ½ cup shredded (not ground) Parmesan
  • ¼ cup chopped fresh parsley or mint leaves and tender stems, for serving (I didn’t have so I used fresh chives.)

Preparation

  1. Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet (I used a cast iron pan) and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
  2. In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
  3. After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy. (I added #4 to the cast iron pan for a few minutes.)
  4. Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving. (I used fresh chivies.)

Moroccan Pot Roast

You will love the way your house fills with the aromas of coriander, ginger, cumin, cinnamon!

Ingredients

For the spice mix

  • 2 cloves garlic, minced
  • 2 teaspoons crushed coriander seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon (to taste) crushed red pepper flakes (or if available, Marash or Aleppo pepper*)

For the beef

  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 (3-pound or 1.35 kg) beef chuck roast
  • 1 medium onion, quartered
  • 3 carrots, cut into 2-inch chunks
  • 2 bay leaves
  • 1 cup (235 ml) water
  • 1 cup (235 ml) pomegranate juice
  • 2 tablespoons lemon juice
  • 1/4 cup loosely-packed chopped fresh parsley

For serving (optional)
Couscous
Glazed carrots

Directions

1 Make the spice mix: In a small bowl, stir together the garlic, coriander, turmeric, ginger, cumin, cinnamon, paprika and pepper.

2 Heat the oven: Set an oven rack near the bottom of the oven. Preheat the oven to 325ºF (or 160°C).

3 Season and sear the meat, then add vegetables, spices: Sprinkle the roast all over with salt and pepper.

In a large Dutch oven or other oven-safe pot with a lid, heat the oil. Add the beef and brown it on all sides, about 4 minutes per side.

Add the onion, carrots and bay leaves to the pot. Stir in the spice mix.

4 Braise the meat: Add the water and pomegranate juice to the pot and bring to a simmer. Cover the pot and place in a 325°F (or 160°C) oven for 2 1/2 hours, turning once halfway through the cooking time.

When the meat is fork tender, remove it from the oven. (If it is not tender enough, leave it in a little longer.)

5 If serving with couscous and glazed carrots, prepare these when the pot roast is close to being done.

6 Finish the sauce: Transfer the meat to a platter and cover loosely with foil.

Set a strainer over a bowl and pour the sauce through. Press on the solids to extract as much liquid as possible. Discard the solids and skim off the fat from the liquid. Add the lemon juice and taste. Add more salt and pepper, if you like.

 Serve the pot roast: Slice the meat and serve in shallow bowls on top of the couscous and carrots. Ladle the sauce over the meat and sprinkle with parsley.

Note: I did not strain the sauce. It did not need it. I served the carrots from the pot and made “Ancient Grains.”

Based on a recipe from Sally Vargas.

 

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Roasted Chickpea, Carrot and Cauliflower Salad

This is based on a recipe from Better Homes and Gardens.

I made it last week following their recipe (stove-top) and I made it for an Easter dinner and I roasted the ingredients.

I prefer the roasted version.

Ingredients:

3 tablespoons olive oil
2 15 ounce cans chickpeas, drained and rinsed, and blotted dry
3 large carrots, peeled and sliced 1/4 inch thick
2 cups cauliflower florets
1 teaspoon smoked paprika
1 teaspoon cumin
1 1/2 teaspoon salt, divided
1/4 cup chicken or vegetable broth
1/2 cup orange juice
chopped fresh mint

Directions

Preheat over to 450. Combine 1/2 teaspoon salt and 1 tablespoon olive oil with chickpeas. Roast chickpeas for 30-40 minutes until nicely toasted. Keep you eye on these so they do not burn. Removed and set aside. Combine carrots and cauliflower with olive oil and salt and roast for about 30 minutes. Remove from oven. In a large frying pan (I used a wok) heat stock and orange juice with the smoked paprika and cumin. Reduce slightly and then add the chickpeas, carrots, and cauliflower and heat through for about 5-10 minutes. Top with mint. Serve hot or at room temperature.

 

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