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Roasted Cauliflower with Parmesan and Pancetta Recipe

Roasted Cauliflower with Parmesan and Pancetta

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Average Rating:

Total Reviews: 101

Showing 61-70 of 101

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  • on January 19, 2009

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    I made this dish but I made it with Purple Cauliflower. My grocery store had Purple Cauliflower, I never knew there was such a thing. Anyway, it turned out great. My family loved it. It was easy to make. I plan on making it over and over again.

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  • on January 10, 2009

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    I just made this and despite a few adjustments it came out really well! I'm not sure how one head of cauliflower is supposed to fill a 9x13 pan, so instead i used a 9x9 pan & therefore i used fewer breadcrumbs (i wish i'd used a more chunky style of crumbs too, mine were closer to a powder. The milk took a while to thicken (but it was skim. And I was really nervous about using crushed red pepper, but it wasn't too hot at all (and im a real wimp. Definitely try this!

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  • on January 04, 2009

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    I made this for the Holidays and I was nervous serving something new but this was my very favorite side dish ever!
    I made the recipe using an extra head of cauliflower and a little extra pancetta.
    It was delicious and the hot pepper flakes gave it a little zip! My husband wants me to make the sauce just to put on pasta sometime. It was delicious and a favorite of all!

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  • on December 26, 2008

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    I made this to take to dinner yesterday and it was wonderful. People who said they didn't like cauliflower ate it! Definately a keeper. I added 3 small heads of broccoli for color, but otherwise stuck to the recipe and it was perfect.

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  • on December 26, 2008

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    I took this to Family Christmas dinner last night and it was a huge hit. Great choice for a vegetable side dish. Giada never fails me!! Into my recipe box this goes!

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  • on December 18, 2008

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    I made this with 2 heads of cauliflower (1 small and 1 medium. This is more like a gratin than a "roasted" veggie dish. The pancetta, parma cheese add richness and the red pepper flakes add just the right amount of heat/warmth.
    My husband claimed he didn't like cauliflower, but he went back for 2nds with this side dish. My Mother in Law and Sister In Law enjoyed this as well. I am definitely making this for the Holidays!

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  • on December 09, 2008

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    I used 2 TBSP of the panchetta grease and 2 TBSP of butter. Did not use the red pepper flakes, just a bit of caynne pepper. Added a head of broccoli and a half cup of slivered almond for more protein and crunch. Used 1 percent milk and will probably not use the butter next time. The flavor was outstanding!

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  • on December 07, 2008

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    All I could say is wonderful, I also cut down on the red pepper, but thats a personal choice Giada, where are the recipes for the secret santa show?

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  • on December 03, 2008

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    I wish I had read the earlier reviews about cutting down (or eliminating altogether on the Red Pepper flakes. I made this for my husband and kids and it was just way too hot for them. I think if I had gone without the Red Pepper Flakes it would have been fantastic. I will do this over without the HEAT next time and I would expect better results. Otherwise, dish had decent balance of sauce and cauliflower, baked well, and great texture.

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  • on October 09, 2008

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    OK, slathering cauliflower with cheese sauce kind of detracts from the healthfulness, but OMG, this was amazing. The cauliflower was so tender that it actually tasted like a baked pasta dish. Maybe you can fool your kids. The only change I made was to reduce the red pepper flakes to 1/2 tsp. Try it!

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