Cauliflower Gratin

One of my favorite websites out there, Closet Cooking, always has the best and most beautifully photographed recipes.  I get a lot of inspiration from the site, including this cauliflower gratin.  If you're a fan of pancetta, roasted veggies, and a little muenster cheese to liven things up, give this a try.

Ingredients:

• 1lb cauliflower florets
• olive oil
• salt, pepper and crushed red pepper
• 1 tbsp butter + 1 tbsp
• 4oz diced pancetta or prosciutto
• 1 minced shallot 
• 3 tbsp flour
• 1.5c milk
• nutmeg, italian seasoning and paprika
• 1c shredded muenster cheese
• 1/3c italian bread crumbs or panko

1. Line a baking sheet with aluminum foil.  Add the cauliflower in a single layer and drizzle with olive oil.  Season with salt, pepper and crushed red pepper and roast on 400 degrees for 30 min.
2. Remove from the oven and reduce heat to 350.
3. In a small saucepan, melt 1 tbsp butter and add 4oz diced pancetta & 1 minced shallot on medium heat.  Cook 5 min.  Add another tbsp of butter and 3 tbsp flour.  Cook 1 min, stirring constantly.  Add milk, a dash or two of nutmeg & paprika, and some italian seasoning.  Stir well.  Add the cheese, reduce to low, and stir until the sauce has thickened and the cheese has melted.
4. Add the cauliflower to a round prepared (coat with olive oil) casserole dish, pour the sauce over, and mix well.  Top with 1/3c of bread crumbs or panko.  Bake 25-30 minutes, or until the crumbs have browned and the sides of the casserole are bubbling.
5. Remove from the oven, stand 10 min and serve.

My grocery store sells the fresh florets right in the veggie section, so I didn't have to take a large head of cauliflower home and cut smaller pieces.  You could also use frozen cauliflower, thawed.