From: Giada De Laurentis
My dad and I watched Giada make this recipe on Everyday Italian and thought it looked really good, so we made it ourselves. And have made it many times since. It was, indeed, really good. Of course, I love anything creamy. And I love anything with bacon (er, pancetta?). And I love anything with parmesan cheese–heaps and heaps of it. So how could this recipe go wrong?
I use Bob’s Redmill All-Purpose Gluten-Free Baking Flour and breadcrumbs made with Udi’s gf bread from Whole Foods. Also bacon instead of pancetta.
- 1 head cauliflower, cut into pieces (about 6 cups)
- 4 ounce piece pancetta, 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 grated Parmesan
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/3 cup bread crumbs
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. 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 Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.