Roasted Cauliflower with Parmesan and Pancetta 3/10 #946

Categories:
casserole, New 2010, vegetables

1 head cauliflower; cut into pieces
6 oz piece pancetta; diced small
3/8 cup Butter
3/8 cup flour
2 1/4 cups milk
1 large clove garlic; minced
1/4 teaspoon red pepper flakes
1 1/2 cup parmesan; shredded
3/8 teaspoon Salt
3/8 teaspoon pepper
1/4 teaspoon nutmeg
1/3 cup bread crumbs

Preheat oven to 350°F. Bring a large pot of salted water to a boil. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 8 by 8 inch baking dish, and let cool for 5 minutes. In a small skillet over medium high heat, brown the pancetta. Transfer to a paper towel covered paper plate and set aside. In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for two more minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic and the red pepper flakes and stir the sauce over low heat until the mixture thickens and 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 caulflower to cover. Top with a sprinkling of bread crumbs. Bake until the breadcrumbs are golden, about 25 minutes.Suggest try this next time with fresh bread crumbs

Contributor: Giada De Laurentis

Yield: 6 servings