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Shared By Margot Miller

Roasted Cauliflower With Pancetta, Olives And Crisp Parmesan

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
  • ⅓ cup olives, crushed, pitted and chopped
  • 1 fat garlic clove, finely grated or minced
  • 1 ½ tablespoons fresh lemon juice, plus more to taste
  • ⅛ 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
  • ½ cup shredded (not ground) Parmesan
  • ¼ cup chopped fresh parsley or mint leaves and tender stems, for serving

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