Tried a new recipe tonight-- one of Giada DeLauerntis -- made 1/2 a recipe -- didn't have pancetta, used losalt Applewood smoked bacon,no butter, 1 % milk & ww flour.

Really, really liked this.

Diane's Home Cookin Chapter: Vegetables

Roasted Cauliflower With Parmesan And Pancetta

Giada DeLauerntis

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1 head cauliflower, cut into pieces (about 6 cup)

4 ounces 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.

Exported from Home Cookin 5.5 (www.mountain-software.com)