Cauliflower with pancetta and black olives
Prep time: 30 minsTotal time: 
Cauliflower with pancetta and black olives
Cauliflower is given a Mediterranean twist in this simple side dish
Prep time: 30 minsTotal time: 
Franco's
This legendary Italian institution has been a fixture of London’s St James’s area since 1945 – and is one of the capital’s oldest Italian restaurant still in business. Head chef Stefano Turconi curates a popular all-day service with a menu that’s filled with the best Italian produce, from the double espressos with breakfast to the lobster linguine at dinner.
Franco's
This legendary Italian institution has been a fixture of London’s St James’s area since 1945 – and is one of the capital’s oldest Italian restaurant still in business. Head chef Stefano Turconi curates a popular all-day service with a menu that’s filled with the best Italian produce, from the double espressos with breakfast to the lobster linguine at dinner.
Ingredients
- 1 tbsp extra virgin olive oil
- 100g diced pancetta
- 1 onion, finely sliced
- 6 sage leaves
- 2 medium cauliflowers, leaves separated and cut into florets (about 1.2kg total)
- 90g pitted black olives
- 100ml vegetable or chicken stock*
Step by step
-
Place a casserole or large saucepan over a medium heat. Drizzle in the olive oil, and as it starts to heat up, add the pancetta. Cook for 6-7 minutes until golden. Scoop out with a slotted spoon onto a plate and set aside. Add the onion and sage leaves, cook for 4-5 minutes until the onions have softened and are light golden. Stir in the cauliflower leaves and florets, olives, cooked pancetta and stock. Bring to a simmer, cover with a lid and cook for about 15 minutes until tender. Season to taste and serve.
*Check your stock is gluten-free, if required.
