Half Roasted Cauliflower with Pancetta Apple and Celery
Ingredients
- 1 large head of cauliflower (about 2 1/2 pounds), trimmed
- 3 tablespoons extra-virgin olive oil, plus additional as needed
- 1/2 teaspoon Aleppo pepper
- 1/2 teaspoon fennel seed, lightly crushed with the back of a knife
- kosher salt, to taste
- 4 ounces pancetta, finely chopped
- 1 small tart apple (such as honeycrisp), halved, cored, and very thinly sliced
- 1 large celery stalk, thinly sliced crosswise
- 1/2 cup celery leaves, or mix of celery leaves and flat-leaf parsley leaves
- 3 tablespoons finely chopped dill leaves
- Juice from 1 large lemon (or 2 small ones)
Instructions
Half-Roasted Cauliflower with Pancetta, Apple and Celery serves 4 original recipe by Food52.
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