Cauliflower and Pancetta Gratinata
This is a cross between a traditional gratin and a savory bread pudding, and trust me, cauliflower has never tasted so good. Pancetta, cheese, cream sauce—need I say more?
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Place an oven rack in the center of the oven and preheat the oven to 400°F.
Step 2
Arrange the pancetta slices in a single layer on two rimmed baking sheets. Bake until crisp, 10 to 12 minutes. Set aside to cool. Crumble the pancetta.
Step 3
Lower the oven temperature to 350°F. Butter an 8 x 8-inch baking dish. Set aside.
Step 4
Bring a medium saucepan of salted water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain well in a colander for about 5 minutes.
Step 5
In a large nonstick skillet, heat the butter over medium heat. 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.
Step 6
In a medium bowl, whisk together the cream and flour. Add the cauliflower, capers, pancetta, and 1/2 cup of the Gruyère cheese. Season with salt and pepper. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and the remaining 1/2 cup cheese. Drizzle with olive oil.
Step 7
Bake the gratinata for 35 to 40 minutes, until the cheese has melted and the top is golden brown.
