Roasted Cauliflower with Pancetta Recipe - Cook With Campbells Canada

Ingredients

• 8 cups 2 L cauliflower, stemmed and cut into 2-inch florets
• 1 large red onion, quartered
• 1/3 cup 80 mL virgin or extra virgin olive oil
• 1 cup 250 mL CAMPBELL’S® Ready to Use Chicken Broth
• 4 tbsp 60 mL lemon juice
• 1/2 cup 125 mL pancetta, diced
• 1/8 tsp 1 mL allspice
• 1/2 tsp 3 mL cumin
• 1/2 tsp 3 mL garlic powder
• 1/2 tsp 3 mL paprika
• 1 tsp 5 mL salt
• 1 lemon, cut into wedges for serving
• 1 bunch parsley, washed and roughly chopped
• Red pepper flakes