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Roasted Cauliflower with Parmesan and Pancetta

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 1 head cauliflower, cut into pieces

  • 60g piece pancetta, diced

  • 55g butter

  • 40g plain flour

  • 375ml milk

  • 1 clove garlic, whole

  • 1 tsp red chilli flakes

  • 100g grated Parmesan cheese

  • 1/4 tsp salt

  • 1/4 tsp freshly ground black pepper

  • 1/8 tsp freshly grated nutmeg

  • 30g breadcrumbs


Step 1

Preheat the oven to 180°C.  

Step 2

Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 23 by 33cm baking dish and let cool, about 5 minutes.  

Step 3

In a small frying pan over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.  

Step 4

In the same pan, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon.

Step 5

Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.  

Step 6

Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes.

Step 7

Serve immediately.


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