1 Tablespoon olive oil 1-1/2 ounces pancetta, chopped 1/2 cauliflower, separated and sliced 1 teaspoon minced garlic 1/2 cup cream 1 cup gruyere, grated Salt and freshly ground pepper to taste
HIn a large, heavy non-stick skillet heat oil over medium-high heat. Add pancetta and stir to brown. Add cauliflower and garlic, cooking and tossing for 5 minutes. Add cream and reduce heat to low. Cook for 5 more minutes. Sprinkle with gruyere and cook until cheese melts. Season to taste with salt and pepper and serve immediately.