Cauliflower with Pancetta and Onions

Cauliflower with Pancetta and Onions
Summary

Cauliflower is a great nonstarchy vegetable to cook as the holidays come up. Try this savory recipe out that will pair great with some Roasted Turkey and Vegetables.

  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    12 Servings
  • Serving size
    1/2 cup
Holidays & Entertaining Sides Low Sodium Lower Carb Veggie Rich
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 55

  • Total Fat 4.5g
    • Saturated Fat 1g
  • Cholesterol less than 5mg
  • Sodium 140mg
  • Total Carbohydrate 2g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 2g

Choices/Exchanges: 1 Fat

Holidays & Entertaining Sides Low Sodium Lower Carb Veggie Rich
Ingredients

Ingredients

  • olive oil (divided)
    2 tbsp
  • pancetta (sliced)
    3 oz
  • medium onion (thinly sliced)
    1
  • small cauliflower (about 1 1/4 pounds, trimmed and cut into florets (about 6 cups))
    1
  • Kosher salt and freshly ground black pepper to taste
    1
  • bay leaf
    1
  • water
    2 tbsp
  • fresh lemon juice
    1 tbsp
Directions

Directions

  1. Heat 1 Tbsp. of the olive oil in a large heavy skillet over medium heat. Add the pancetta and cook until it is crisp. Remove the pancetta with a slotted spoon. Set aside. Add in the onions, and turn the heat to medium low. Sauté the onions for about 8 minutes. Add in the cauliflower, salt, pepper, and bay leaf.

  2. Add in the water, cover and raise the heat to medium. Cook for about 10 to 15 minutes, stirring occasionally until the cauliflower is tender and lightly browned. Remove and discard the bay leaf. Add the cauliflower to a serving bowl. Mix together the remaining olive oil and lemon juice, and add to the cauliflower, mixing well. Top with the crisp pancetta.

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