Cauliflower and Pancetta Gratinata

• 8 ounces thinly sliced pancetta
• 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces, plus more for the baking dish
• 1 pound cauliflower, trimmed and cut into florets
• 2 cups plain dried bread crumbs
• 3/4 cup heavy cream
• 1 teaspoon all-purpose flour
• 1/4 cup capers, rinsed and drained
• 1 cup (4 ounces) grated Gruyere cheese
• Salt and freshly ground black pepper
• Olive oil, for drizzling

1. Place an oven rack in the center of the oven and preheat the oven to 400F.
2. Arrange the pancetta slices in a single layer on two rimmed baking sheets.
3. Bake until crisp, 10 to 12 minutes.
4. Set aside to cool.
5. Crumble the pancetta.
6. Lower the oven temperature to 350F.
7. Butter an 8 x 8-inch baking dish.
8. Set aside.
9. Bring a medium saucepan of salted water to a boil over high heat.
10. Add the cauliflower and cook for 2 minutes.
11. Drain well in a colander for about 5 minutes.
12. In a large nonstick skillet, heat the butter over medium heat.
13. Add the bread crumbs and cook, stirring constantly, until all the butter has been absorbed and the bread crumbs are toasted, 1 to 2 minutes.
14. In a medium bowl, whisk together the cream and flour.
15. Add the cauliflower, capers, pancetta, and 1/2 cup of the Gruyere cheese.
16. Season with salt and pepper.
17. Pour the cauliflower mixture into the prepared baking dish.
18. Sprinkle with the bread crumbs and the remaining 1/2 cup cheese.
19. Drizzle with olive oil.
20. Bake the gratinata for 35 to 40 minutes, until the cheese has melted and the top is golden brown.

pancetta, unsalted butter, cauliflower, bread crumbs, heavy cream, flour, capers, gruyere cheese, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/cauliflower-and-pancetta-gratinata-386894 (may not work)