Guilt-Less Cauliflower Gratin with Manchego and Pancetta
Cauliflower is the star in this guilt-less casserole with a barely-there creamy cheese sauce and a touch of salty pancetta for a lower calorie version of a cauliflower gratin.
Vegetable Side Dish
Servings: 4-6 Servings
1head cauliflowercut into florets (about 5-6 cups)
2ouncespancettadiced (omit for vegetarian)
2T.all purpose flouror Wondra*
1/2teaspoonred pepper flakes
1/2cupfinely gratedManchego (or Parmesan)
1/4cupPanko crumbsor fresh-made bread crumbs
Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Drain the cauliflower in a colander and transfer to a buttered 9×13 baking dish.
In a small skillet over medium-high heat, cook the pancetta until browned. Using a slotted spoon, transfer to a small bowl. Lower the heat to medium. Add the shallots to the rendered pancetta fat and cook, stirring, about 2 minutes.. Stir in the garlic slices and red pepper flakes cook for another minute. Remove from heat and add to the bowl of pancetta.
Melt the butter in the same skillet over low heat. Add the flour and whisk to combine. Continue whisking for 2 minutes to cook the flour. Slowly add the milk (I used 2%), using the whisk to stir continuously until the milk is incorporate and there are no lumps. The sauce should be thick enough to coat the bak of a wooden spoon. Stir in the manchego, pepper, nutmeg. Then add the pancetta mixture, stirring to combine.
Pour the sauce over the cauliflower, stir gently to evenly coat. Sprinkle with panko. Bake about 25 minutes, until the top is lightly browned.
*Wondra is a pantry essential and life-saver when it comes to making gravy and sauces. Easily made vegetarian by eliminating the pancetta.
Guilt-Less Cauliflower Gratin with Manchego and Pancetta https://shescookin.com/election-day-and-a-creamy-cauliflower-casserole/