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Close-up of baked cauliflower florets topped with golden, crispy Parmesan and pancetta crumbles in a white rectangular baking dish, with a blue striped kitchen towel in the background. No text on image.

Baked Cauliflower With Parmesan and Pancetta

Nesting Lane Indulge
Baked Cauliflower With Parmesan and Pancetta features tender cauliflower in a creamy Parmesan sauce with crispy pancetta and breadcrumbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4

Equipment

Large Pot
9x13 inch Baking Dish
small skillet
Small Bowl
Wooden Spoon
Measuring Spoons
Measuring Cup

Ingredients
  

Instructions
 

  • Preheat oven to 350°F and butter a 9x13 inch baking dish.
  • Bring a large pot of salted water to a boil over high heat.
  • Add cauliflower pieces to the boiling water and blanch for 2 minutes.
  • Transfer the cauliflower to the prepared baking dish and let cool for about 5 minutes.
  • In a small skillet over medium-high heat, brown the pancetta.
  • Transfer the pancetta to a small bowl and set aside.
  • In the same skillet, melt the butter over medium heat.
  • Add the flour to the melted butter and stir until combined.
  • Continue stirring and cook for 2 minutes to cook the flour.
  • Remove the skillet from the heat and slowly add the milk, stirring continuously until smooth with no lumps.
  • Return the skillet to low heat and add the garlic clove and red pepper flakes.
  • Stir the sauce over low heat until it coats the back of a wooden spoon.
  • Add the Parmesan, salt, pepper, nutmeg, and reserved pancetta, then stir to combine.
  • Pour the sauce over the cauliflower to cover completely.
  • Sprinkle breadcrumbs evenly over the top.
  • Bake until the breadcrumbs are golden and the cauliflower is tender, about 25 minutes.
  • Serve immediately.

Notes

Tips and Tricks

Don't Overcook the Cauliflower - Blanching for just 2 minutes keeps the cauliflower firm enough to hold up during baking. Overcooking it will make the dish mushy.
Stir the Roux Constantly - When cooking the flour and butter together, keep stirring to prevent burning. This step creates the base for a smooth sauce without lumps.
Add Milk Slowly - Pour the milk into the roux gradually while stirring continuously. This technique prevents clumps and creates a silky texture.
Grate Fresh Parmesan - Pre-grated Parmesan doesn't melt as smoothly as freshly grated cheese. Grate it yourself for the best sauce consistency.
Use the Same Skillet - Cooking the pancetta first and then making the sauce in the same skillet saves dishes and adds extra flavor from the rendered fat.
Watch the Breadcrumbs - Check the dish during the last 5 minutes of baking. If the breadcrumbs brown too quickly, cover loosely with foil to prevent burning.

Storing and Reheating

Refrigerate - Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze - Place cooled cauliflower in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat in Oven - Transfer to a baking dish, cover with foil, and bake at 350°F for 15 to 20 minutes until heated through. Remove foil for the last 5 minutes to crisp the breadcrumbs.
Reheat in Microwave - Place a portion in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring between each, until hot. The breadcrumbs won't stay as crispy with this method.

Nutrition

Calories: 371.2kcalCarbohydrates: 25.9gProtein: 17.7gFat: 22.8gSaturated Fat: 13.9gCholesterol: 65.3mgSodium: 763.6mgFiber: 4.4gSugar: 4.3g
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