Cauliflower and Pancetta Gratinata Recipe

Name: Cauliflower and Pancetta Gratinata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces thinly sliced pancetta; 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces, plus more for the baking dish; 1 pound cauliflower, trimmed and cut into florets; 2 cups plain dried bread crumbs; 3/4 cup heavy cream; 1 teaspoon all-purpose flour; 1/4 cup capers, rinsed and drained; 1 cup (4 ounces) grated Gruyere cheese; Salt and freshly ground black pepper; Olive oil, for drizzling

Servings: persons

1
Place an oven rack in the center of the oven and preheat the oven to 400F.
2
Arrange the pancetta slices in a single layer on two rimmed baking sheets.
3
Bake until crisp, 10 to 12 minutes.
4
Set aside to cool.
5
Crumble the pancetta.
6
Lower the oven temperature to 350F.
7
Butter an 8 x 8-inch baking dish.
8
Set aside.
9
Bring a medium saucepan of salted water to a boil over high heat.
10
Add the cauliflower and cook for 2 minutes.
11
Drain well in a colander for about 5 minutes.
12
In a large nonstick skillet, heat the butter over medium heat.
13
Add the bread crumbs and cook, stirring constantly, until all the butter has been absorbed and the bread crumbs are toasted, 1 to 2 minutes.
14
In a medium bowl, whisk together the cream and flour.
15
Add the cauliflower, capers, pancetta, and 1/2 cup of the Gruyere cheese.
16
Season with salt and pepper.
17
Pour the cauliflower mixture into the prepared baking dish.
18
Sprinkle with the bread crumbs and the remaining 1/2 cup cheese.
19
Drizzle with olive oil.
20
Bake the gratinata for 35 to 40 minutes, until the cheese has melted and the top is golden brown.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces thinly sliced pancetta, 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces, plus more for the baking dish, 1 pound cauliflower, trimmed and cut into florets, 2 cups plain dried bread crumbs, and more.

Yes, Cauliflower and Pancetta Gratinata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower and Pancetta Gratinata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions