Roasted Cauliflower with Parmesan and Pancetta

Cook Time: 35 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 head cauliflower, cut into pieces (about 6 cups)
* 4 ounce piece pancetta, diced
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 1 1/2 cups milk
* 1 clove garlic, whole
* 1 teaspoon red pepper flakes
* 1 cup grated Parmesan
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon freshly grated nutmeg
* 1/3 cup bread crumbs

Directions

Preheat the oven to 350 degrees F.

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 9 by
13-inch baking dish and let cool, about 5 minutes.

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

In the same skillet, 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. 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.

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

From: foodnetwork.com

Parmesan Broccoli and Cauliflower Salad

Ingredients

* 2 1/2 cups bite-sized broccoli florets
* 2 1/2 cups bite-sized cauliflower florets
* 2 eggs, lightly beaten
* 1 cup grated Parmesan
* 1/2 to 1 cup olive oil
* 1/2 teaspoon kosher salt
* 4 cups lightly packed fresh spinach leaves
* 1/2 lemon, zested
* 1 lemon, juiced
* 1/4 cup extra-virgin olive oil
* 1/2 teaspoon freshly ground black pepper

Directions

Place the broccoli and cauliflower in a large bowl. Toss with the
beaten eggs to coat evenly. Place the Parmesan in a large tray or
baking dish and dredge the vegetables in the cheese, pressing to coat
evenly.

Pour olive oil in a large heavy skillet until the olive oil is
1/4-inch deep, about 1/2 cup depending on the size of your skillet.
Warm the olive oil over medium-high heat. When the oil is hot,
carefully add the Parmesan-coated vegetables. Do not overcrowd the
pan. Cook in batches, if necessary. Let the vegetables cook until a
crust forms, about 3 minutes per side. Turn the vegetables only when
they easily release from the bottom of the pan. Drain on paper towels
and season with salt.

Place the spinach in a large bowl. In a small bowl, whisk together the
lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper.
Drizzle the spinach with the vinaigrette and toss to coat. Add the
Parmesan coated vegetables. Toss and serve.

From: foodnetwork.com