Creamy Cauliflower

I’ve made a few adjustments to this recipe that I downloaded from the Internet, because the first time I made it, the flavor wasn’t as intense as I hoped it would be.

For the cheese, the recipe originally called for a cup of grated Parmesan cheese. What I did was substitute half of it with grated sharp cheddar for an additional layer of flavor. Be aware that if you use cheddar, the sauce will thicken and won’t be as creamy.

You can use whatever bread crumbs you have available. I like to use Progresso Italian-flavored crumbs mixed with Japanese panko for an additional crispy crunch.

Ingredients

·         CAULIFLOWER, 1 head

·         PANCETTA, 4 ounces

·         BUTTER, ¼ cup

·         FLOUR, ¼ cup

·         MILK , 2 cups

·         GARLIC, 2 cloves, crushed

·         NUTMEG, ground

·         CHEESE, grated, 1 cup

·         GARLIC SALT, to taste

·         BREAD CRUMBS

Directions

1.       Cut up the cauliflower into florets and arrange in a single layer in a baking dish.

2.       Cut the pancetta into lardons and crisp them in a frying pan. Sprinkle over the cauliflower.

3.       Make a béchamel sauce: Melt the butter, add the flour to make the roux, stirring constantly, and then whisk in the milk.

4.       Add the garlic, nutmeg and cheese. Add the garlic salt to taste.

5.       Pour the sauce over the cauliflower and then top with bread crumbs.

6.       Bake 30 minutes in 350-degree oven.

7.       (Optional) Brown for 3-5 additional minutes under a broiler until the bread crumbs on top become golden.