I love dinners that allow me to be a lazy. Yesterday was my last day of class before spring break and I could feel it. I bolted as soon as my last class was over and when I got home I wanted to sit around and do nothing. I do that often, but there’s no school for a week and a half, and I have work planned for the break. It’s pretty serious, I’ve started a list:
Get some artwork up in my empty Etsy shop
Refinish a piece of furniture
Clean my room
Take lots of pictures, for a project, and for the shows the HSU Photo Club is having in April.
Try and post to the blog as much as I can
So because of all this I needed a lazy day, after the classes and before the “break”, and comfort food is the best way to end it.
And since Giada is such a sly fox, she got my attention to make her dish, made up of cauliflower, a cheese sauce , and pancetta. I don’t have a pancetta source, so I used bacon, and tweaked the recipe ever so slightly so I could cheat and use frozen cauliflower florets. It takes almost no time at all, and it’s amazing, and the perfect meal with a salad, which I did not opt to eat, although I have a bag of spring mix that needs to be used.
Anyways, make this. It’s fast and it tastes great and it’s actually not that bad for you.
Cauliflower Gratin
2-1 lb bags frozen cauliflower florets, thawed
4 slices thick cut pepper bacon, usually available in the deli
3 T butter
3 T flour
2 c milk, I use 1%
1/2 t garlic powder
pinch red pepper flakes
1 c parmesan cheese
1/4-1/3 c regular breadcrumbs
Preheat the oven to 350
Blanch the florets for 3-4 min in boiling water, drain, and place into greased casserole dish. I used a 9x13ish pan.
Cut up bacon and cook in pan until nice and crispy, set aside on a paper towel lined plate, drain the grease in a grease cup.
Add butter to the pan and melt, add flour and cook for a minute, add milk in 1 c increments, along with the garlic powder and red pepper flakes. Once sauce has thickened, take off the heat, stir in the cheese and bacon. Pour over the cauliflower and top with breadcrumbs.
Bake for 25-30 min until top is bubbly and slightly browned.
