Cauliflower with Parmesan and pancetta, baked in a milk sauce

Ingredients:

• 1 head cauliflower, cut into large pieces (about 6 cups)
• 115 g pancetta, diced
• 1/4 cup butter, plus more for greasing
• 1/4 cup wheat flour
• 1.5 cups of milk
• 1 clove of garlic
• 1 teaspoon red pepper flakes
• 1 tbsp. grated parmesan
• 1/4 teaspoon salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp freshly grated nutmeg
• 1/3 cup breadcrumbs

Preparation:

1. In a small skillet, fry the pancetta over medium-high heat. Transfer to a separate bowl.
2. Prepare the sauce: In the same pan, melt the butter. Add the flour and cook, stirring, for 2 minutes, then pour in the milk and mix thoroughly. Add a whole clove of garlic and red pepper flakes. pepper.
   
   Cook over low heat, stirring with a wooden spoon, until the sauce thickens and coats the back of the spoon; season with salt and ground pepper. Stir in the Parmesan, pancetta, and nutmeg.
3. Preheat oven to 180°C.
4. Bring a saucepan of salted water to a boil. Blanch the cauliflower for about 2 minutes, then let it cool for 5 minutes. Transfer the cauliflower to a greased 20 x 30 cm baking dish. Drizzle with the sauce and sprinkle with breadcrumbs.
5. Place the baking sheet with cabbage in the oven and bake until tender, about 25 minutes. Serve immediately.