Daily Perricone

Cauliflower Gratin

Yields 4 Servings

Ingredients

• 1 head cauliflower, cut into large florets
• 1 Tbsp. olive oil
• 2 oz pancetta, chopped
• 1 yellow onion, thinly sliced
• 4 oz Muenster cheese, thinly sliced

Preparation

1. Preheat oven to 350°.
2. Butter a baking dish just large enough to hold cauliflower in a single layer.
3. Cook cauliflower in a covered steamer over simmering water until fork-tender, 15-20 minutes. Remove to prepared dish.
4. Heat oil in frying pan over medium heat.
5. Add pancetta and onion and sauté until pancetta is crisp and onion is golden, about 15 minutes.
6. Spoon over cauliflower and sprinkle with ½ tsp. pepper.
7. Top with cheese to cover evenly.
8. Bake until edges are bubbling, about 20 minutes.  Serve hot!

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