Half-roasted cauliflower with pancetta, apple and celery
Roast
Roasting
This is the type of food I crave as fall approaches – or anytime really. It’s a jumble of textures and flavors, the type of dish that’s different and interesting bite after bite. The mix of pan-roasted and raw cauliflower works remarkably well (a trick I picked up from Yotam Ottolenghi), and it's a good example of how a small change in technique can cast a familiar ingredient in a whole new light.
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