Roasted Cauliflower With Parmesan & Pancetta Recipe

Name: Roasted Cauliflower With Parmesan & Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cut into pieces, about 6 cups; 4 ounces piece pancetta, diced; 1/4 cup butter; 1/4 cup all-purpose flour; 1 1/2 cups milk; 1 garlic clove, whole; 1 teaspoon red pepper flakes; 1 cup grated parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/8 teaspoon freshly grated nutmeg; 1/3 cup breadcrumbs

Servings: persons

1 head cauliflower, cut into pieces, about 6 cups
4 ounces piece pancetta, diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 garlic clove, whole
1 teaspoon red pepper flakes
1 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup breadcrumbs

1
Preheat oven to 350u00b0F.
2
Bring a large pot of salted water to a boil over high heat.
3
Blanch the cauliflower for 2 minutes.
4
Transfer the cauliflower to a buttered 9x13 inch baking dish and let cool, about 5 minutes.
5
In a small skillet over medium high heat, brown the pancetta. Transfer to a small bowl and set aside.
6
In the same skillet, melt the butter. Add the flour and stir until combined.
7
Continue stirring and cook for 2 minutes to cook the flour.
8
Take off the heat and slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps.
9
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.
10
Add the parmesan, salt, pepper, nutmeg and the reserved pancetta. Stir to combine.
11
Pour the sauce over the cauliflower to cover.
12
Top with a sprinkling of breadcrumbs.
13
Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

410

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.

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 12 ingredients. The key ingredients include: 1 head cauliflower, cut into pieces, about 6 cups, 4 ounces piece pancetta, diced, 1/4 cup butter, 1/4 cup all-purpose flour, and more.

Yes, Roasted Cauliflower With Parmesan & Pancetta 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!

Roasted Cauliflower With Parmesan & Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions