Cauliflower Gratin with Pancetta

Its your decision whether to serve this exceptionally tasty vegetable dish as a side or enjoy it as a main course.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 800 g Cauliflower, fresh

  • 1.5 spoons Oil, olive

  • 120 g Meat, pork, smoked bacon

  • 4 spoon Butter, unsalted

  • 4 spoon Wheat flour, white, multi-purpose

  • 600 ml Milk, whole milk

  • 80 g Cheese, groats

  • 50 g Cheese, Parmesan, grated

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 1 pinch Spices, nutmeg, ground

Steps

  1. Clean the cauliflower, wash it, and separate it into florets. Place a pot of lightly salted water on the stove. When the water boils, add the cauliflower florets and cook for about 5 minutes. Drain the cauliflower well and let it cool.

  2. Cut the pancetta into smaller pieces. Heat olive oil in a pan. Add the pancetta pieces and fry them for 5 minutes, stirring occasionally, until they become crispy. Then remove them from the pan and place them on a plate lined with paper towels.

  3. In a medium-sized saucepan, melt the butter. When it starts to foam, sprinkle in the flour and cook it for about 1 minute, stirring constantly. Then slowly pour in the milk, continuously whisking with a hand whisk to avoid lumps. Once all the milk is added, cook on low heat until the sauce thickens appropriately. Keep stirring while cooking. Remove the saucepan from the heat and mix in both types of grated cheese into the béchamel. Stir until the cheese melts, then season the béchamel with pepper, salt, and nutmeg to taste.

  4. Pour a little béchamel into a deep baking dish. Arrange the cauliflower florets and pancetta pieces over the sauce. Pour the remaining béchamel over the top and bake in a preheated oven for 25 to 30 minutes, until the béchamel turns golden brown on top. Serve with roasted meat, sausages, or a large bowl of seasonal salad.

Nutrition Information (Per 100g)

  • Calories: 171.95 kcal
  • Fat: 13.33 g
    • Saturated Fat: 5.9 g
  • Carbohydrates: 5.47 g
    • Sugars: 0.68 g
  • Protein: 5.73 g
  • Fiber: 1.37 g

Advice

Instead of Parmesan, you can use Pecorino, and instead of Gruyère, you can use Fontina or Gouda cheese.