Colorful Cauliflower and Fresh Peas with Garlic, Pancetta, and Creme Fraiche

This is a creamy, flavorful, and definitely decadent vegetable dish. I prepared it this year for Easter, and the colors and flavors were perfect for the special meal. I had made something similar with gnocchi instead of peas for dinner one night, and so when I saw fresh peas at the market a lightbulb went off and this dish was born.







Ingredients:
2 heads of cauliflower (clearly I used two different colors, but any cauliflower works just fine) cut into smaller florets
1-2 cups fresh peas (shelled)
1 TB minced garlic
4 oz. diced pancetta
1 container (7.5 oz) creme fraiche
grated parmesan cheese (optional)

Directions:
1. In a large pan over medium heat, saute pancetta until cooked through, about 3 minutes. Add garlic, and saute for another minute.
2. Add cauliflower florets and saute for 5-7 minutes. I let the cauliflower mix around in the pancetta drippings and then covered it for about 2 minutes (let the steam start cooking it), then uncovered it to let the steam out and finish, letting the cauliflower caramelize a bit.
3. Add the peas and stir for a minute, and then add creme fraiche, stirring to coat all veggies and warm both the peas and creme fraiche for another minute or two. Sprinkle with a pinch of salt and a bit of pepper.
4. Serve alongside anything you'd like. We chose pork tenderloin. Top the veggies with parmesan if desired.