BRAISED CAULIFLOWER

Ingredients

1 head Cauliflower, whole

1/4 lb. Pancetta (or bacon) in

2 tbsp. Olive oil

1 medium Sweet onion, thick sliced

2 cloves Garlic, minced

+/- 1 tbsp. Basil flakes (dried)

1 Bay leaf

29 oz. can San Marzano tomatoes, crushed

1 dash Frank’s®

1/2 c. Romano cheese, grated

1/4 c. Flat leaf parsley, chopped

1/2 tsp. Badia® Lemon Pepper Seasoning

Kosher salt, as needed

Directions

• Trim the leaves and rinse the cauliflower under cold water.

• Remove most of the core with a sharp paring knife, leaving just enough of it to hold the head in one piece.

• In a braising pot or Dutch oven, brown the pancetta in the olive oil.

• Remove with a slotted spoon, and set aside.

• In the oil and pancetta renderings, moderately salt and sautée the onion until golden, and add the garlic.

• Return the pancetta to the pot, and place the head of cauliflower upright on top of the onions and pancetta.

• Season the cauliflower with the lemon pepper.

• Crush the tomatoes by hand, and add them on top of the cauliflower, including the juice.

• Add the bay leaf, and sprinkle the dried basil all over the pot. Add the dash of Frank’s to the sauce.

• Cover, reduce flame to medium low, and simmer 25-30 minutes, until the cauliflower is tender.

• Check the seasoning midway, and adjust as needed.

• Lift the cauliflower from the pot to a serving dish using two spatulas underneath the head.

• Pour the braising liquid over the cauliflower.

• Garnish with the parsley and cheese and serve hot.

Another Lidia-inspired recipe, with a few touches of my own. Simple, elegant and delicious. Everything that Lidia Bastianich encourages!

What a Dumpling!