CAULIFLOWER AND PANCETTA GRATINATA

Cauliflower and Pancetta Gratinata image

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces thinly sliced pancetta
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces, plus more for the baking dish
1 pound cauliflower, trimmed and cut into florets
2 cups plain dried bread crumbs
3/4 cup heavy cream
1 teaspoon all-purpose flour
1/4 cup capers, rinsed and drained
1 cup (4 ounces) grated Gruyère cheese
Salt and freshly ground black pepper
Olive oil, for drizzling

Steps:

Place an oven rack in the center of the oven and preheat the oven to 400°F.
Arrange the pancetta slices in a single layer on two rimmed baking sheets. Bake until crisp, 10 to 12 minutes. Set aside to cool. Crumble the pancetta.
Lower the oven temperature to 350°F. Butter an 8 x 8-inch baking dish. Set aside.
Bring a medium saucepan of salted water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain well in a colander for about 5 minutes.
In a large nonstick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly, until all the butter has been absorbed and the bread crumbs are toasted, 1 to 2 minutes.
In a medium bowl, whisk together the cream and flour. Add the cauliflower, capers, pancetta, and 1/2 cup of the Gruyère cheese. Season with salt and pepper. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and the remaining 1/2 cup cheese. Drizzle with olive oil.
Bake the gratinata for 35 to 40 minutes, until the cheese has melted and the top is golden brown.