Photo: Roasted Cauliflower with Parmesan and Pancetta Recipe
Ingredients
- 1 head cauliflower, cut into pieces (about 6 cups)
- 4 ounce piece pancetta, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 clove garlic, whole
- 1 teaspoon red pepper flakes
- 1 cup grated Parmesan
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/3 cup bread crumbs
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.
In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
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By alliejones03
huntington beac...
on April 26, 2013
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I have made this dish quite a few times, it's easy and always a crowd pleaser! It has become my go to pot luck side dish ;
By kmpeterson22
on February 06, 2013
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I had hoped for a spectacular cauliflower recipe that would knock my socks off and be a forever staple. First off, boil cauliflower a little longer, but not too soggy. Cut cauliflower in small pieces.
Pancetta is available in my local stores, I purchased 4 oz. at Trader Joes for $4.00. However, it never really "browned." It just kept cooking. I would definitely use bacon next time. And I wouldn't necessarily remove it from the pan while making the flour mixture. Which leads me to the next step...
I would follow the directions again, but add more milk because it is GOOD, but way too thick for a 9 x 13 pan. Moreover, I don't agree with the teaspoon of red pepper flakes. Perhaps substituting red bell peppers or tomatoes would be a better flavor. It needs something but red pepper flakes have an aftertaste that is undesirable and could be satisfied with other additions.
So overall, make this dish but improvise for what you prefer in a casserole!
By JPHeiden
Muskego, WI
on January 06, 2013
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AWESOME. The family loved it. Thanks Giada!
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