BE GRATEFUL FOR THE GRATIN

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating" -Luciano Pavarotti

CAULIFLOWER GRATIN

   250g Pancetta, cut into 1cm cubes
1 large head of cauliflower, washed and cut up into bite size pieces1 can of drained butter beans2 handfuls of fresh breadcrumbs1tsp minced garlicFew sprigs of thyme  1  1/2 cups grated parmesan cheese1  1/2 cups grated cheddar cheese

 

Bechamel sauce
30g butter
1/4 cup plain flour
1 1/2 cups of milk
Pinch of nutmeg

• Step 1. Boil cauliflower pieces for 5 mins or until just cooked throughStep 2. In a bowl mix the breadcrumbs, cheeses, thyme & garlicStep 3. On a low heat, melt butter in saucepan and add some of the milk, then add flour and continue adding the milk little by little. Stir until no lumps. Bring to boil then take off heat & stir in nutmeg and season with salt & pepper. Step 4. In a baking dish arrange cauliflower pieces, drained butter beans & pancetta. Pour Bechamel sauce on top and finish with cheese & breadcrumbs mix. Cook for about 30 mins on 180C making sure the top is lovely & golden.
  Hint: # serve with eye fillet