INGREDIENTS:
2 ounces pancetta, cut into inch long pieces or ¼ inch dice if you can get sliced to order 1 head cauliflower, separated into florets, florets sliced in half ¼ cup + 1/3rd cup orange juice 1 red onion 2 cloves garlic, peeled and thinly sliced lengthwise across the width ¼ cup pine nuts, lightly toasted Olive oil as needed 1 tablespoon fresh oregano, finely chopped 4 large fresh sage leaves, finely sliced lengthwise Salt and pepper to taste
METHOD:
In a non-reactive bowl, add the cauliflower and the ¼ cup orange juice. Toss to coat and marinate 30 minutes or more.
When you are ready to cook, drain the cauliflower of any liquid, and then drizzle with a little oil, and toss to coat all over. Season with salt and pepper.
Heat a large skillet over medium heat. When hot, add the pancetta and gently cook to color and crisp, rendering any fat. When nicely colored and crisp, remove the pancetta to a bowl with a slotted spoon, leaving any fat behind in the pan.
If the pan is pretty dry, add enough oil to slick the pan to 1/16th of an inch. Add the garlic slices and cook, infusing the oil, until the garlic is golden. Remove the garlic and dry on a paper towel.
Add the onions to the pan and cook until softened, but not taking any color. Remove to the pancetta bowl.
Add cauliflower to the pan, cut surfaces down on pan bottom. Cook to caramelize, then turn the cauliflower. Cook until browned and tender. When cooked, remove to bowl.
To heat to high. Add sage strips and cook until fragrant and crisping. Remove and set drain on paper towel.
When the pan is hot, add the 1/3rd cup orange juice. Deglaze the pan, scraping any bits from the bottom of the pan, and cook the orange juice down to a glaze. When the juice has thickened to a glaze, add in the cauliflower, onions, and pancetta and toss to coat. Sprinkle with the oregano and season with salt and pepper. Scatter with the garlic, sage, and pinenuts, and serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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