Roasted Cauliflower and Pancetta Spaghetti

Ingredients

• 2 cups cauliflower florets
• 1-2 tbsp extra virgin olive oil
• 1/2 tsp holiday essence salt or sea salt
• 6 slices diced pancetta
• 1 diced shallot
• 1/4 tsp black pepper
• 2 large cloves minced garlic
• 1/2 cup frozen peas
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1/2 cup freshly grated parmesan cheese

Instructions

1. Toss the cauliflower in olive oil and roast on a baking sheet in a 400 oven 25 minutes
2. Saute the diced pancetta over medium heat 5 minutes. 
3. Add the diced shallot to the pan. Add 1/4 tsp black pepper and continue to saute until the bacon and shallots are crispy. 
4. Remove from heat and add the two large minced cloves of garlic. 
5. Drain all but 1 tsp of the fat from the pan.
6. Add the cauliflower to the pan and stir well. Add 1/2 cup frozen peas and 1 cup chicken stock. Bring to the boil and reduce by half. 
7. Mash the cauliflower into the broth. Add 1/2 cup heavy cream, continue to simmer. Add the parmesan cheese. 
8. Toss in one handful of spaghetti cooked until al dente.