Roasted Chicken, Cauliflower, Pancetta, & Crispy Parmesan Topped with Olive Tapenade
INGREDIENTS
- 4-6 Chicken Boneless Chicken Thighs
- 1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
- ½ cup extra-virgin olive oil
- ½ teaspoon kosher salt, plus more as needed
- ⅓ cup olives, crushed, pitted, and chopped
- 1 fat garlic clove, finely grated or minced
- 1 ½ tablespoons fresh lemon juice, plus more to taste
- ⅛ teaspoon red-pepper flakes, plus more as needed
- 4 ounces pancetta or bacon, cut into 1/8-inch cubes
- 1 teaspoon caraway seeds
- 1/2 teaspoon ground cumin
- ½ cup shredded (not ground) Parmesan
- ¼ cup chopped fresh parsley, for serving
DIRECTIONS
- Heat oven to 425 degrees. Place chicken and cauliflower on a large rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt and pepper until well coated. Roast for 15 minutes.
- In a small bowl, whisk together olives, garlic, lemon juice, and 1/4 teaspoon red pepper flakes. . Drizzle in the remaining 1/4 cup olive oil, whisking well.
- After the cauliflower has roasted for 15 minutes, add pancetta, cumin, and caraway seeds to the pan and gently mix to combine. Roast for another 15 min.
- Sprinkle Parmesan on top and roast for another 5-10 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
- Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red pepper flakes, or lemon juice, if needed. Scatter parsley over the top before serving.
