About
This rich keto take on cauliflower cheese uses cream cheese, oozy mozzarella, tangy parmesan, sweet onion and salty pancetta.
This makes a great side to roasted meats, perfect for Sunday lunch.
Ingredients
- 2 ounce pancetta by daniele
- 2 tablespoon, grated parmesan cheese
- 2 tablespoon cream cheese spread
- 1 cup vegetable broth, bouillon or consomme
- 1 tablespoon unsalted butter
- 1 clove garlic
- 1 medium – head – 5" to 6" diameter cauliflower
- ½ cup, grated mozzarella cheese
- ½ small red onion
- ½ tablespoon olive oil
- ¼ teaspoon salt, sea salt
- â…› teaspoon black pepper
Instructions
- Dice the cauliflower into florets and add to a pan of boiling water. Simmer for 4-5 minutes until just tender. Drain and set aside to steam dry.
- Preheat the oven to 400 degrees Fahrenheit.
- Whilst the cauliflower is cooking, heat the olive oil in a skillet over a medium heat and add the pancetta. Cook until crisp and golden. Remove from the skillet with a slotted spoon and set to one side.
- Thinly slice the onion and garlic. Melt the butter in a saucepan over a low heat and add the onion and garlic, sweating gently until tender.
- Add the cream cheese and stir over a medium heat until melted.
- Add the stock and stir well to combine, heating through.
- Add the mozzarella and half the parmesan. Stir until melted into the stock and simmer gently until you have a thick sauce.
- Remove the pan from the heat and stir in the pancetta.
- Arrange the cauliflower florets in the bottom of a small oven dish.
- Spoon over the cheese sauce.
- Top with the remaining parmesan.
- Transfer to the oven to bake for 15-18 minutes or until bubbling and golden.
Nutrition Facts
- Servings: 6
- Calories: 141.0kcal/590.0kJ (per serving)
- Fat: 10.9g (per serving)
- Carbs: 5.4g (per serving)
- Protein: 6.5g (per serving)