Roasted Cauliflower with Parmesan & Pancetta Recipe

Roasted Cauliflower with Parmesan and Pancetta

1 head of Cauliflower, separated into florets

4 ounces of pancetta, diced

¼ cup butter

¼ cup all purpose flour

1 ½ cups milk

1 clove garlic minced

1 tsp crushed red pepper flakes

1 cup grated Parmesan cheese

¼ tsp salt

¼ tsp black pepper

1/8 tsp nutmeg

1/3 cup breadcrumbs

handful of fresh parsley leaves gently chopped

Preheat oven to 350 degrees

Bring large pot of water to boil…add cauliflower. Steam until mostly tender… remove from water and set aside

In a small skillet over medium heat, brown the pancetta…when finished transfer to a bowl and set aside

In the same skillet, melt the butter. Add the flour and stir until combined…forming a roué. Continue stirring for 2 to 3 minutes until flour cooked through. Slowly add milk, stirring continuously until incorporated and there are no lumps. Add the minced garlic and red pepper flakes and continue to stir over low heat until sauce coats the back of your spoon. Now add Parmesan cheese, salt, pepper, nutmeg and browned pancetta to sauce. Remove from heat and set aside.

Butter a 9x13-baking dish and place steamed cauliflower florets inside. Pour sauce over the cauliflower. Sprinkle with breadcrumbs and fresh parsley leaves if you have them.

Bake at 350 for about 25 until top is bubbly and golden brown.

Recipe Courtesy of: Giada De Laurentiis