Cauliflower With Black Garlic And Sherry

• 1 Head of cauliflower
• 3 tablespoons Olive oil
• 2 tablespoons sherry
• 5 Cloves of black garlic, peeled
• 1 tablespoon Unsalted butter
• 3 ounces pancetta, La Quercia if you can get it
• 1 tablespoon Parsley, finely chopped

1. Preheat the oven to 425 f. Break the cauliflower into florets. Place in a large bowl.
2. Add the black garlic, olive oil, sherry and butter to a blender or small food processor. Pulse until ingredients are well combined and garlic is finely minced.
3. Pour oil and garlic mixture onto the cauliflower. Toss well to coat. Place cauliflower on a rimmed baking sheet that has been covered with foil. Arrange it on the baking sheet so the cauliflower forms an even layer. Season liberally with salt and pepper.
4. Roast cauliflower for 40 minutes, turning florets halfway. While the cauliflower is roasting, chop the pancetta finely and brown in a skillet. Place on a plate lined with paper towels to drain.
5. Remove cauliflower from oven. Place on serving plates. Top with parsley and pancetta. Serve immediately.

cauliflower, olive oil, sherry, black garlic, butter, pancetta, parsley

Taken from food52.com/recipes/7057-cauliflower-with-black-garlic-and-sherry (may not work)