Caramelized Cauliflower with Pancetta and Spinach


Slideshow: Delicious, Quick Side Dishes


  • Total Time:
  • Servings: 4

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  • 3 tablespoons extra-virgin olive oil
  • 1/4 pound thinly sliced pancetta, finely chopped
  • 1 small cauliflower (1 1/4 pounds), cored and cut into small florets
  • 1 small onion, finely chopped
  • 1 tablespoon coarsely chopped dill
  • 1 bay leaf
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground pepper
  • 5 ounces baby spinach

How to make this recipe

  1. In a large skillet, heat 1 tablespoon of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 4 minutes. Stir in the cauliflower, onion, dill and bay leaf. Cover and cook, stirring occasionally, until the cauliflower is tender and browned, about 15 minutes.

  2. In a large bowl, mix the lemon juice with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the cauliflower and spinach, toss and serve.

Contributed By Photo © Antonis Achilleos Published September 2004

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