Roasted Cauliflower with Parmesan and Pancetta

I'm often guilty of not paying enough attention to making sides. So, I'll be (hopefully) posting some new side recipes we've tried and enjoyed.

These cauliflower were absolutely delicious. Of course, anything pancetta is pretty much destined to be great!


The original recipe came from Giada De Laurentiis.

Makes: 6 servings
Prep time: 10 minutes
Cook time: 40 minutes
Printable Recipe

Ingredients:

• 1 head cauliflower, cut into pieces
• 4 oz pancetta, diced
• 1/4 cup butter
• 1/4 cup all-purpose flower
• 1 1/2 cups milk (can sub low-fat)
• 1 clove garlic, whole
• 1 t dried red pepper flakes
• 1 cup freshly grated Parmesan
• 1/4 t salt
• 1/4 t fresh ground black pepper
• 1/8 t fresh grated nutmeg (can sub dried nutmet)
• 1/3 cup fresh bread crumbs

1. Preheat oven to 350 F.

2. Bring large pot of salted water to boil over high heat. Add the cauliflower and blanch for 2 minutes. Drain and transfer cauliflower to a buttered 9x13 inch baking dish. Let cool about 5 minutes.

3. Brown the pancetta in a small skillet over medium-high heat. Transfer to a small bowl and set aside.

4. Melt the butter in the skillet. Add the flour and stir until combined. Continue stirring and cooking for 2 minutes.

5. Slowly add the milk, stirring until it is fully incorporated and there are no lumps.

6. Reduce the heat to low and add the garlic and red pepper flakes and stir until thickened.

7. Stir in the cheese, salt, pepper, nutmeg, and reserved pancetta. Heat until cheese is melted.

8. Pour sauce over the cauliflower. Sprinkle with bread crumbs.

9. Bake until cauliflower is completely cooked and the breadcrumbs have turned golden in color.