Roasted Cauliflower With Parmesan & Pancetta

Recipe by StreetChef
READY IN: 45mins




  • Preheat oven to 350°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 9x13 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 and cook for 2 minutes to cook the flour.
  • Take off the heat and slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps.
  • Put back on low heat, add 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 breadcrumbs.
  • Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.