Cauliflower with Pancetta and Spinach

Here's another delicious way to prepare cauliflower, a healthy "starchy" vegetable that can be a great substitute for the potatoes you usually heap on your plate. It gets an extra kick of flavor from pancetta. Leave the pancetta out for a wonderful vegetarian side dish. The spinach provides a bit of color and even more nutrients.

Caramelized Cauliflower with Pancetta and Spinach
From Food & Wine magazine.
Makes four servings.

3 tablespoons extra-virgin olive oil
1/4 pound thinly sliced pancetta, finely chopped
1 small head 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
Toasted pine nuts (3 tablespoons or so) for garnish.

In a large skillet, heat 1 tablespoon of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 4 minutes. Stir in the cauliflower, onion, dill and bay leaf. Cover and cook, stirring occasionally, until the cauliflower is tender and browned, about 15 minutes.

In a large bowl, mix the lemon juice with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the cauliflower and spinach and toss together. Sprinkle with toasted pine nuts and serve.