Caramelized Cauliflower with Pancetta and Spinach

• 3 tablespoons extra-virgin olive oil
• 1/4 pound thinly sliced pancetta, finely chopped
• 1 small cauliflower (1 1/4 pounds), cored and cut into small florets
• 1 small onion, finely chopped
• 1 tablespoon coarsely chopped dill
• 1 bay leaf
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• 5 ounces baby spinach

1. In a large skillet, heat 1 tablespoon of the olive oil.
2. Add the pancetta and cook over moderate heat until the fat has been rendered, about 4 minutes.
3. Stir in the cauliflower, onion, dill and bay leaf.
4. Cover and cook, stirring occasionally, until the cauliflower is tender and browned, about 15 minutes.
5. In a large bowl, mix the lemon juice with the remaining 2 tablespoons of olive oil.
6. Season with salt and pepper.
7. Add the cauliflower and spinach, toss and serve.

extravirgin olive oil, pancetta, cauliflower, onion, dill, bay leaf, lemon juice, salt, baby spinach

Taken from www.foodandwine.com/recipes/caramelized-cauliflower-with-pancetta-and-spinach (may not work)