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Roasted Cauliflower with Parmesan and Pancetta

1 head cauliflower, cut into pieces (about 6 cups)
4 ounce piece pancetta (Italian bacon), diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 clove garlic, whole
1 teaspoon red pepper flakes
1 cup 4C Grated Parmesan Cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup 4C Plain Breadcrumbs


Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.

In a small skillet over medium-high heat, brown the pancetta Italian bacon). Transfer to a small bowl and set aside.

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 incorporated 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 4C Grated Parmesan Cheese, salt, pepper, nutmeg, and the reserved pancetta (Italian bacon). Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of 4C Plain Breadcrumbs.

Bake until the 4C Plain Breadcrumbs‚ are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.