Roasted Cauliflower With Parmesan and Pancetta/Bacon |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a real KEEPER. Everyone has said Delicious and wants the receipe. Followed up on a Foodnetwork show with Giada De Laurentiis. I have made it many times and it never fails. Ingredients:
6 cups cauliflower, floweretts |
4 ounces pancetta, diced (i use smoked bacon) |
1/4 cup butter |
1/4 cup all-purpose flour |
1 1/2 cups milk |
1 garlic clove |
1 teaspoon red pepper flakes |
1 cup grated parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon freshly grd. black pepper |
1/8 teaspoon freshly grated nutmeg |
1/3 cup plain breadcrumbs |
Directions:
1. Preheat the oven to 350*.
2. Steam cauliflower; OR bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the caulflower to a buttered 9x13 baking dish and let cool, about 5 minutes.
3. In a small skillet over medium high, brown the pancetta/bacon. Transfer to a small bowl and set aside.
4. 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 incporported 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/bacon. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
5. Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
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