Cauliflower Cheese with Pancetta and Mozzarella

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
• ⅛ teaspoon black pepper

Instructions

1. 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.
2. Preheat the oven to 400 degrees Fahrenheit.
3. 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.
4. 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.
5. Add the cream cheese and stir over a medium heat until melted.
6. Add the stock and stir well to combine, heating through.
7. Add the mozzarella and half the parmesan. Stir until melted into the stock and simmer gently until you have a thick sauce.
8. Remove the pan from the heat and stir in the pancetta.
9. Arrange the cauliflower florets in the bottom of a small oven dish.
10. Spoon over the cheese sauce.
11. Top with the remaining parmesan.
12. 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)