MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Roasted Cauliflower with Parmesan
| Roasted Cauliflower with Parmesan | Print |
Recipe By: Alice Morrow
Roasted Cauliflower with Parmesan
Ingredients
- 1 head of cauliflower, cut into pieces
- 4 oz. pancetta, diced, optional
- ¼ c. butter
- ¼ c. flour
- 1 ½ c. milk
- 1 T. minced garlic
- 2 t. red pepper flakes
- 1 c. fresh grated parmesan
- Salt, black pepper
- ½ t. freshly grated nutmeg
- ⅓ c. Italian or plain bread crumbs
Instructions
- Preheat oven 350.
- Bring a large pot of salted water to boil over high heat. Blanch cauliflower for 2 minutes. Transfer to a buttered 13x9” baking dish and let cool for 5 minutes.
- In a small skillet, brown the diced pancetta, if you choose to add it. Transfer to bowl and set aside.
- In same skillet, melt butter. Add flour and stir until combined. Continue stirring for 2 minutes to cook the flour.
- Slowly add milk, stirring constantly until milk is blended and not lumps appear.
- Add the garlic and red pepper flakes. Stir sauce over low heat until it coats back of a wooden spoon.
- Add parmesan and seasonings and pancetta. Stir to combine.
- Pour sauce over cauliflower to cover.
- Top with a sprinkling of bread crumbs.
- Bake until bread crumbs are golden and cauliflower is cooked and hot. This takes about 20 minutes.
Notes
*****You can substitute good quality bacon for pancetta or add none at all.
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