Roasted Cauliflower with Pancetta, Cranberries and Sage Butter
Cauliflower is sweet, savory and delicious with pancetta and cranberries.
TOTAL TIME:55 min.
- 1 head cauliflower, cored and broken into bite-size pieces
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. butter
- 5 to 6 whole fresh sage leaves, coarsely chopped
- 2 oz. diced pancetta
- Â˝ cup dried cranberries
- Â˝ teaspoon kosher salt
- ÂĽ teaspoon freshly cracked pepper
Heat oven to 400FÂ°. In a 13â€ťx9â€ť baking pan, toss cauliflower with olive oil. Roast for 15 minutes; stir, then rotate pan. Continue roasting until cauliflower is light brown (10 to 15 minutes); remove from oven.
While cauliflower is roasting, melt butter in a small skillet over medium heat. Add sage leaves and pancetta. Continue cooking, stirring frequently, until pancetta is light brown and crisp (4 to 5 minutes); remove from heat.
Pour pancetta mixture over roasted cauliflower; add cranberries and toss well. Refrigerate leftovers.
Tip: Buy pre-cut cauliflower to save time. You may substitute cooked, crumbled bacon for pancetta.
Per serving: Calories 190, Calories from Fat 120, Total Fat 14g (22% DV), Saturated Fat 6g (30% DV), Trans Fat 0g, Cholesterol 20mg (7% DV), Sodium 360mg (15% DV), Carbohydrates 15g (5% DV), Dietary Fiber 3g (12% DV), Sugars 9g, Protein 4g, Vitamin A 4%, Vitamin C 110%, Calcium 4%, Iron 4%.