Cauliflower with pancetta, pine nuts and gorgonzola

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How to make Cauliflower with pancetta, pine nuts and gorgonzola

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:10
  • Total Time : 0:25

Ingredients

  • 200g thinly sliced pancetta
  • 2 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • 1 small (about 500g) cauliflower, cut into florets
  • 60g gorgonzola or other blue cheese, crumbled
  • 45g (1/4 cup) pine nuts, toasted
  • 2 tablespoons firmly packed fresh continental parsley leaves

Method

  • Step 1 Preheat grill on high. Place pancetta in a single layer on a lightly greased baking tray. Cook under grill for 2-3 minutes or until brown and crisp. Set aside to cool for 10 minutes. Tear into pieces.
  • Step 2 Combine the oil, vinegar and lemon juice in a small jug. Set aside.
  • Step 3 Cook the cauliflower in a large saucepan of boiling water for 6 minutes or until tender crisp. Drain. Transfer to a large bowl and add the oil mixture, half the pancetta, half the gorgonzola, half the pine nuts and half the parsley. Toss to combine. Season. Top with the remaining pancetta, gorgonzola, pine nuts, and parsley.

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