• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer

FeedMeGuideMe

Fresh, uncomplicated recipes to nourish the body while feeding the soul

  • Home
    • Welcome
  • Recipes and Blog Posts
  • About
  • Contact
  • Supper
  • Soup
  • Salad
  • Sides & Snacks
  • Sweets
  • Tips & Techniques
  • Holy Wonder

Sheet Pan Cauliflower, Tomato, Kale and Pancetta

July 2, 2021 by Lee Egan

Served with Parmesan Polenta

Sheet Pan Cauliflower, Tomato, Kale and Pancetta with Parmesan Polenta

Print Recipe Pin Recipe
Prep Time 30 mins
Course Main Course
Servings 4 servings

Equipment

  • 12 by 16-inch rimmed baking pan

Ingredients
  

  • 1 medium cauliflower or 6 cups bite-sized florets
  • 3 tablespoons olive oil divided
  • 1 pint grape tomatoes
  • 4 packed cups coarsely chopped kale leaves
  • 2 tablespoons finely chopped garlic about 4 to 6 cloves
  • 1 cup 4 ounces diced pancetta
  • Coarse salt and freshly ground black pepper
  • 1 cup instant polenta
  • 2-3 tablespoons butter
  • Grated Parmesan cheese to taste plus additional for serving
  • Smoked paprika if desired

Instructions
 

  • Preheat oven to 425ºF. Remove cauliflower florets from core and cut into bite-sized pieces. Place on a large (about 12 by 16-inch) rimmed baking pan; toss with 4 teaspoons olive oil, ½ teaspoon salt and 1/8 teaspoon pepper. Roast in the center of the oven for 15 minutes.
  • Meanwhile, toss tomatoes and 2 teaspoons olive oil in medium bowl. Stir cauliflower with metal spatula and add tomatoes to same pan. Continue roasting 20 minutes. Toss kale, remaining 1 tablespoon olive oil, garlic and pancetta in medium bowl and add to roasting pan. Continue roasting until cauliflower begins to brown, tomatoes begin to burst and kale is wilted and lightly browned, 8-10 minutes.
  • Prepare instant polenta according to package directions. Add butter and Parmesan to taste, season with salt and pepper. If polenta is too firm, add warm water to achieve desired consistency.
  • Divide polenta among serving dishes, top evenly with roasted vegetable-pancetta mixture, sprinkle with additional Parmesan cheese and smoked paprika, if desired.
  • Makes 4 servings.

Notes

NOTE: Pancetta can be omitted for a vegetarian option.
Category: Supper
Previous Post:Almond Butter Chocolate Raspberry Bars
Next Post:Greek Lemon Chicken with Feta, Honey and Spiced Chickpeas

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Inspiration

“Give us this day our daily bread.” Matthew 6:11

Recent Posts

Copyright © 2023 · FeedMeGuideMe · All Rights Reserved · Powered by Mai Theme