Cookwith

Name: Crispy Pancetta & Roasted Cauliflower Skillet
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 medium head cauliflower, cut into florets (about 600g); 100g pancetta, diced; 2 tbsp olive oil; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1 tbsp fresh thyme leaves (or 1 tsp dried); Salt and freshly ground black pepper, to taste; 1/4 tsp crushed red pepper flakes (optional); Zest of 1 lemon; 2 tbsp chopped fresh parsley (for garnish)

Crispy Pancetta & Roasted Cauliflower Skillet

HeartySpinach7437

This Crispy Pancetta & Roasted Cauliflower Skillet is a celebration of deeply caramelized flavors and savory crunch, designed for keto-friendly eating. The browning cauliflower, roasted until golden, brings a subtle nuttiness that pairs perfectly with salty, crisp pancetta. Aromatic thyme, sweet red onions, and a hint of lemon zest brighten up the dish, while a final sprinkle of fresh parsley adds color and freshness. It’s quick, satisfying, and makes the most of humble fridge ingredients—perfect as a hearty dinner or shared side.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Toss cauliflower florets with 1 tbsp olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, tossing halfway, until deeply golden and crisp on the edges.
While cauliflower roasts, heat a large oven-proof skillet over medium heat. Add pancetta and cook, stirring often, until fat is rendered and pancetta is crisp, 4-5 minutes. Remove pancetta with a slotted spoon and set aside, leaving the fat in the pan.
Add remaining 1 tbsp olive oil to the skillet. Stir in sliced red onion and cook until softened, 3-4 minutes. Add garlic, thyme, and crushed red pepper flakes (if using), cooking until fragrant, about 1 minute.
Add roasted cauliflower to the skillet and toss to coat with the aromatics. Return the crisped pancetta to the pan and toss together. Taste and adjust seasoning with salt and pepper.
Remove from heat. Zest lemon over the top and sprinkle with fresh parsley before serving.