Once you have the balsamic port reduction ready, this dish comes together in mere minutes and can also be made with brussels sprouts. The reduction is made with equal parts port, balsamic, and apple cider and takes about 40 minutes to prep. You'll need to make a fairly large batch for it to reduce correctly, but it keeps well and is a versatile sauce.
Ready to Fry
Deep-fry the cauliflower florets and chopped pieces of pancetta. The oil should be at 375 degrees. Use canola, peanut, or vegetable oil.
Fry the cauliflower and pancetta until the florets are a light, golden brown.
Remove from Fryer
Remove the florets and pancetta from the oil, shake to remove excess, and place in a bowl.
Season with salt, pepper and finely grated parmesan cheese. Toss until combined.
Use tongs to place the cauliflower on a plate of your choosing. A cheese board and small mason jar makes a fun presentation.
Drizzle the Reduction
Use a squeeze bottle to drizzle the reduction over the cauliflower and pancetta.
Top with Parmesan
Place large shavings of parmesan on top and serve hot. Feel free to riff by adding some additional, seasonally appropriate touches, like a handful of dried cranberries, or a sprinkle of bread crumbs if you like.