Cauliflower with pancetta and sour cream

Name: Cauliflower with pancetta and sour cream
Ingredients: 1 medium onion (150 g); 1 medium carrot (75 g); 20 g butter; 100 g pancetta; 1000 ml water; 400 g cauliflower (half a head); 2-3 tablespoons sour cream (20% fat); 1 teaspoon salt; 1/4 teaspoon ground white pepper; 1 teaspoon dried basil

Diverse - Cauliflower with pancetta and sour cream by Marta I. - Recipia

Cauliflower with pancetta and sour cream simmers in a little water, and the liquid reduces before the sour cream goes in. The onion and carrot soften in butter, while the pancetta leaves a creamy, salty sauce that gathers around the florets without completely covering them. I like to have enough sauce left to mop up with bread. Prep: 20 minutes. Cook: 30 minutes. Rest: 15 minutes. Total time: 65 minutes. Servings: 2. About 400 kcal and 13 g protein per serving.

Ingredients

1 medium onion (150 g)
1 medium carrot (75 g)
20 g butter
100 g pancetta
1000 ml water
400 g cauliflower (half a head)
2-3 tablespoons sour cream (20% fat)
1 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon dried basil

Preparation

1. Take the sour cream out of the fridge 15 minutes ahead. Finely chop the onion and grate the carrot on the large holes of a box grater. 2. Melt the butter in a saucepan, add the onion and carrot, and cook for 5 minutes over medium heat, until softened. 3. Add the pancetta and 100 ml water. Cook for 3 minutes over medium heat, until it starts to brown. 4. Break the cauliflower into small florets and rinse well under cold water. Add it to the saucepan with 900 ml water, then simmer everything for 18 minutes over medium heat, until the cauliflower is tender and the liquid has reduced. 5. Stir the sour cream together with a few spoonfuls of the hot liquid, then pour it into the saucepan. Add 1 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon basil, and cook for another 4 minutes over low heat, without letting it boil vigorously.

Notes

Pickles go well with the creamy sauce, and bread is just right for soaking up the liquid left on the plate. Keep the dish in a covered container in the fridge for up to 3 days. For a smoky note, you can replace the pancetta with 100 g smoked bacon. The butter and sour cream make the dish unsuitable for anyone avoiding dairy. Pancetta is pork belly salted and seasoned with pepper, nutmeg, cumin, and garlic, then dried for three months; Italian pancetta is unsmoked. Like a simple vegetable stew, it goes well with bread, but the sauce here is creamier. Thick florets and the cauliflower core may need a few minutes longer than the small florets. Don’t rush the pancetta: let it release its fat and take on a little color before adding the cauliflower. Pancetta can vary in saltiness, so taste before adding more salt.