Best Cauliflower Bistecche With Pancetta And Caper Berries Recipes

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CAULIFLOWER WITH LEMON-CAPER BUTTER



Cauliflower with Lemon-Caper Butter image

Steamed until tender but not falling apart, the cauliflower in this dish is an ideal canvas for the warm butter sauce that's drizzled on top, soaking in all its lemony, briny and garlicky goodness.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 head chopped cauliflower in a steamer basket set over simmering water until tender, 15 to 18 minutes. Cook 3 tablespoons butter with 4 teaspoons capers, 2 minced garlic cloves and 1 mashed anchovy fillet in a small saucepan over medium-low heat until the garlic is soft, 6 to 8 minutes. Toss the cauliflower with the butter mixture, some chopped parsley and the zest and juice of 1/2 lemon. Season with salt and pepper.

ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA



Roasted Cauliflower with Parmesan and Pancetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 head cauliflower, cut into pieces (about 6 cups)
4 ounce piece pancetta, diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 clove garlic, whole
1 teaspoon red pepper flakes
1 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup bread crumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
  • In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.
  • In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
  • Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

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