Spicy Cauliflower with Pancetta in White Cream Sauce

Mark Elliotte made this tasty dish on today's show.
Mark is the executive chef at Woodland Heights.

1 large head a cauliflower cut into small pieces & blanched
2 cloves garlic
1/8 teaspoon nutmeg
1 tablespoon red pepper flakes
1/4 cup onion chopped 1/2 pancetta chopped
1 tablespoon olive oil
1/2 cup heavy cream
1/4 cup white wine
1/2 cup fresh Parmesan cheese
salt & fresh ground pepper

In a large skillet over medium high heat add the olive oil and saute the pancetta until slightly crisp.  Add the onions, garlic, and red pepper flakes.  Cook 2 minutes.  Add the cauliflower, nutmeg, white wine, and cream.  Cook 5 minutes or until reduced by half.  Salt and pepper to taste.  Remove from heat and add the Parmesan cheese, toss and serve over the pasta.