Cauliflower Gratin with Manchego and Pancetta

Cauliflower Gratin with Manchego and Pancetta might be just the side dish you are searching for. For $1.31 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 144 calories, 6g of protein, and 10g of fat each. 724 people have tried and liked this recipe. This recipe from Shes Cookin requires shallot, cauliflower, unsalted butter, and k. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a good spoonacular score of 45%. Cauliflower Gratin With Manchego and Almond Sauce, Cauliflower Gratin with Manchego and Almond Sauce, and Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. 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.

3. 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.

4. Remove from heat and add to the bowl of pancetta.Melt the butter in the same skillet over low heat.

5. 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.

6. Pour the sauce over the cauliflower, stir gently to evenly coat. Sprinkle with panko.

7. Bake about 25 minutes, until the top is lightly browned.

Nutrition Information:

covered percent of daily need