This vibrant sauté brings together sweet citrus, savory pancetta, toasted pine nuts, and fragrant herbs for a lively twist on roasted cauliflower. A brief orange juice marinade infuses the florets with brightness, while pan-caramelizing deepens their flavor. Finished with a glossy orange glaze, crisp sage, and golden garlic, this is a winter vegetable dish that tastes restaurant-worthy while still being weeknight-friendly.
INGREDIENTS:
2 ounces pancetta, cut into 1-inch pieces or 1/4-inch dice
1 head cauliflower, cut into florets and halved
1/4 cup + 1/3 cup fresh orange juice
1 red onion, chopped
2 cloves garlic, peeled and thinly sliced lengthwise across the width
1/4 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:
Place cauliflower florets in a non-reactive bowl and toss with 1/4 cup orange juice. Marinate 30 minutes or longer. Drain well.
Drizzle lightly with olive oil, season with salt and pepper, and toss to coat.
Heat a large skillet over medium heat. Add pancetta and cook until crisp and browned. Transfer pancetta to a bowl with a slotted spoon, leaving rendered fat in the pan. If pan is dry, add a splash of olive oil to lightly coat the bottom. Add sliced garlic and cook until golden. Transfer to a paper towel to drain. Add chopped onion to the pan and cook until softened but not browned. Add to the pancetta bowl.
Increase heat to medium-high. Add cauliflower, placing cut sides down to sear. Cook until deeply caramelized, then turn and continue cooking until tender. Transfer cauliflower to the bowl with onions and pancetta.
Raise heat to high. Add the sliced sage and cook briefly until crisp; drain on a paper towel.
Pour 1/3 cup orange juice into the hot pan and deglaze, scraping up browned bits. Reduce until the juice becomes thick and syrupy.
Return cauliflower, onions, and pancetta to the pan and toss to coat in the glaze. Season with salt, pepper, and oregano. Scatter with toasted pine nuts, garlic chips, and crisped sage. Serve hot.
SERVING SUGGESTIONS:
- Pair with roasted chicken, grilled pork, or seared salmon.
- Serve over farro, couscous, or wild rice for a hearty vegetarian bowl.
- Add segments of blood orange or Cara Cara for extra citrus brightness.
- Lovely as part of a holiday vegetable spread.
YIELD: Serves 4
