Smoked Gouda Cauliflower Gratin with Crispy Pancetta Crumbles

Directions

• Add olive oil, pancetta and shallot to a medium skillet over medium-low heat. Cook, stirring occasionally, until the pancetta is starting to brown and shallots soften, about 5 minutes. Add breadcrumbs and continue to fry, stirring, until browned and crispy, 4-5 minutes. Transfer to a bowl and set aside.
• Preheat oven to 400°F.
• Bring a large pot of salted water to a boil. Add cauliflower and cook until crisp-tender, 3- 5 minutes. Drain and set aside.
• Melt butter in a large pot over medium-low heat. Add flour and cook, whisking, as mixture bubbles and starts to smell nutty, 2-3 minutes. Add milk a little at a time, whisking smooth after each addition, until all of the milk has been added. Cook, whisking constantly, until thickened, 5 minutes. Remove from heat.
• Add gouda and stir until melted; season with salt and black pepper. Add cauliflower and gently mix until well-coated.
• Pour into a 1.5-2 quart baking dish and sprinkle surface evenly with pancetta crumbles. Bake for 20-25 minutes, or until sauce is bubbly and top is golden brown. Sprinkle with chives and serve.