Sunday, September 29, 2013

Roasting Cauliflower and Brussel Sprout with pancetta in a wok.

In the last 25 years of my life, September is the time to bake and make soup. It's a bit different here in Southern California. I learned that September is one of the warmer month. It was close to 80's at the Beach and over 85 inland. What a big difference to the Upper Midwest!!

With warm weather, I am trying not to turn on the oven. I picked up a nice head of cauliflower yesterday, I love roasted cauliflower. I also had the wok sitting on the stove. It time to do some wok roasting.

Technically this is 2 recipes here: 
Roasted Cauliflower in a Wok

Roasted brussel sprouts with pancetta.

Here is the reason why, I wanted to give the cauliflower more flavor, I am using the grease from the pancetta to roast it. You can also use olive oil or ghee, just not butter. You can mix the pancetta bits back with the cauliflower if you like. I leave the cauliflower in large floret, I am using it in salads through the weekend. I like it still more with a raw crunch. If you are going to mix the pancetta piece in the cauliflower as a side dish, you may want to cut the florets smaller. 

As with the brussel sprouts, I am using a big of shredded brussel sprout from  Trader Joe's. it's a quick and simple way of not wasting the pancetta bits. The diced pancetta is also from Trader Joe's. You can make this quick and simply in a frying pan too, a nice quick side dish.

Roasted Cauliflower in a Wok
1 head of Cauliflower. Cleaned, remove any dark spots. Wash and drain well. Leave to dry for about an hour. It is easy to roast when there is not water.
1 4 oz package of diced pancetta. For vegetarian or vegan, use 2-3 tbsp of olive oil or ghee
Salt and pepper to taste.
Heat a dry wok over medium high heat. Add the pancetta and let it render. If you are vegetarian or vegan, just heat up 2-3 tbsp of olive oil or ghee
When the pancetta bits are well rendered, drain and remove the bits and set aside. Leave the grease in the work.
Add Cauliflower, coat the vegetable with the hot oil. 
Leave it roast on med high heat till the vegetable started to brown about 3-5 mins.
Cover the wok, lower the heat to med, and let it roast for about another 3-5 min, depending on the size of the vegetable.
Season with salt and pepper. Ready to serve!

Roasted brussel sprouts with Pancetta
1 bag of shredded brussel sprout
1 4 oz package of diced pancetta - I am using the bits leftover from the cauliflower
2 tbsp ghee.
Salt and pepper to taste
Add the reserved pancetta bits back in the same wok,you just roasted the cauliflower.
Add the package of brussel sprout, mix well
Drizzle 2 tbsp of ghee
Let it cook over med high heat till the vegetable browns on the edges. 
Plate and serve!


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