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)

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