Roasted Cauliflower With Parmesan & Pancetta |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Courtesy of Giada DeLaurentiis. The addition of red pepper flakes gives this cauliflower a bite. If you don't like spicy eliminate the red pepper flakes and you still have an amazing side dish. Ingredients:
1 head cauliflower, cut into pieces, about 6 cups |
4 ounces piece pancetta, diced |
1/4 cup butter |
1/4 cup all-purpose flour |
1 1/2 cups milk |
1 garlic clove, whole |
1 teaspoon red pepper flakes |
1 cup grated parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon freshly grated nutmeg |
1/3 cup breadcrumbs |
Directions:
1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil over high heat.
3. Blanch the cauliflower for 2 minutes.
4. Transfer the cauliflower to a buttered 9x13 inch baking dish and let cool, about 5 minutes.
5. In a small skillet over medium high heat, brown the pancetta. Transfer to a small bowl and set aside.
6. In the same skillet, melt the butter. Add the flour and stir until combined.
7. Continue stirring and cook for 2 minutes to cook the flour.
8. Take off the heat and slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps.
9. Put back on low heat, add garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon.
10. Add the parmesan, salt, pepper, nutmeg and the reserved pancetta. Stir to combine.
11. Pour the sauce over the cauliflower to cover.
12. Top with a sprinkling of breadcrumbs.
13. Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
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