Roasted Cauliflower With Parmesan And Pancetta
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
110 g
Pancetta (piece, diced)1 cup
Butter1 cup
All-Purpose Flour1.5 cups
Milk1 clove
Garlic (whole)1 tsp
Red Pepper Flake1 cup
Grated Parmesan1 tsp
Salt1 tsp
Nutmeg (freshly grated)1 cup
Bread CrumbDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Bring a large pot of salted water to a boil over high heat
4
Blanch the cauliflower for 2 minutes
5
Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes
6
In a small skillet over medium-high heat, brown the pancetta
7
Transfer to a small bowl and set aside
8
In the same skillet, melt the butter
9
Add the flour and stir until combined
10
Continue stirring for 2 minutes to cook the flour
11
Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps
12
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
13
Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta
14
Stir to combine
15
Pour the sauce over the cauliflower to cover
16
Top with a sprinkling of bread crumbs
17
Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes
18
Serve immediately