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Cauliflower with pancetta, pine nuts and gorgonzola
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate cauliflower with toasted nuts and creamy gorgonzola cheese.
Ingredients:
  • 200g thinly sliced pancetta
  • 45.50 gm extra virgin olive oil
  • 20.00 ml white balsamic vinegar
  • 10.60 gm fresh lemon juice
  • 1 small (about 500g) cauliflower, cut into florets
  • 60g gorgonzola or other blue cheese, crumbled
  • 45g (1/4 cup) pine nuts, toasted
  • 40.00 ml firmly packed fresh continental parsley leaves
Instructions:
  • 1. Preheat the grill to high. 2. Arrange a single layer of pancetta on a lightly greased baking tray. 3. Grill for 2-3 minutes until golden and crispy. 4. Let it cool for 10 minutes, then tear into pieces.
  • In a small jug, mix together the oil, vinegar, and lemon juice. Let sit for later use.
  • Boil the cauliflower until tender-crisp, then drain. Combine in a large bowl with the oil mixture, half of the pancetta, half of the gorgonzola, half of the pine nuts, and half of the parsley. Mix well and season. Garnish with the remaining pancetta, gorgonzola, pine nuts, and parsley.

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