Cauliflower Macaroni And Cheese

• 3 cups coarse fresh breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1/4 cup minced fresh flat-leaf parsley
• kosher salt
• fresh ground black pepper
• 8 ounces pancetta, julienned
• 1 1/2 lbs cauliflower, cut into 1/2-inch pieces
• 6 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 tablespoons white wine
• 3 1/2 cups milk
• 2 cups shredded Fontina cheese
• 3 cups shredded gouda cheese
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon freshly grated nutmeg
• 1/2 cup heavy cream
• 1 lb macaroni, cooked until al dente

1. Preheat oven to 375 degrees.
2. In bowl, combine crumbs, melted butter, parsley, 1 teaspoons salt and 1/2 teaspoons black pepper. In 4 quart pot over medium heat; cook pancetta 8 minutes. Transfer to small bowl; reserve fat.
3. Cook cauliflower in batches 10-12 minutes, adding up to 3 tablespoons butter if needed. Transfer to bowl. Deglaze pot with 2 tablespoons water; add to cauliflower. Wash pot.
4. In same pot over medium heat, melt 3 tablespoons butter. Cook flour 3 minutes. Whisk in wine and milk; cook 10 minutes. Stir in cheeses, 2 teaspoons salt, 1 teaspoons black pepper, cayenne, nutmeg and cream, then cooked pasta, pancetta and cauliflower. Top with bread crumbs., Bake 30 minutes, broil 4-5 minutes.

breadcrumbs, unsalted butter, parsley, kosher salt, fresh ground black pepper, pancetta, cauliflower, unsalted butter, flour, white wine, milk, fontina cheese, gouda cheese, cayenne pepper, nutmeg, heavy cream, macaroni

Taken from www.food.com/recipe/cauliflower-macaroni-and-cheese-407639 (may not work)