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Cauliflower gratin with couscous and pancetta
The rich, creamy cheese sauce is a nice match for subtle cauliflower, and crisp breadcrumbs add texture. Ingredients
- ½ head green salad, roughly torn into smaller pieces
- 50 g pancetta (4 thin rashers)
- 500 g cauliflower (1 large head), cut into florets
- ¼ cup couscous
- 30 g unsalted butter, plus more for dish
- 2 tbs all-purpose flour
- 1 cup milk
- ½ tbs fresh oregano, finely chopped
- ¼ tsp sea salt
- ¼ cup Swiss cheese (or Gruyere), coarsely grated
- Pinch freshly ground black pepper
- Pinch cayenne pepper
- 2 tbs breadcrumbs, dry
- 4 tbs Parmesan cheese, grated
Directions
1.Cover the bottom of a buttered dish with salad. Arrange pancetta over salad.
2.Arrange cauliflower and couscous over pancetta.
3.Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low, whisk in milk. Cook, whisking, until mixture thickens, about 2 minutes Whisk in oregano and salt.
4.Add Swiss cheese, black pepper and cayenne pepper and whisk until smooth.
5.Pour over cauliflower, sprinkle with breadcrumbs and Parmesan cheese. Bake in preheated oven at 200°C for about 20 minutes. Reduce temperature to 180°C; bake until cauliflower is tender, about 20 minutes (if browning too quickly, tent with foil). Transfer to a wire rack; let cool 10 minutes before serving.Useful Links
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