Keto Cauliflower Cheese with Pancetta and Mozzarella
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
How to Make It
Step 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.
Step 2
Preheat the oven to 400 degrees Fahrenheit.
Step 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.
Step 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.
Step 5
Add the cream cheese and stir over a medium heat until melted.
Step 6
Add the stock and stir well to combine, heating through.
Step 7
Add the mozzarella and half the parmesan. Stir until melted into the stock and simmer gently until you have a thick sauce.
Step 8
Remove the pan from the heat and stir in the pancetta.
Step 9
Arrange the cauliflower florets in the bottom of a small oven dish.
Step 10
Spoon over the cheese sauce.
Step 11
Top with the remaining parmesan.
Step 12
Transfer to the oven to bake for 15-18 minutes or until bubbling and golden.
Ingredients
- Pancetta by Daniele – 2 ounce
- Parmesan Cheese – 2 tablespoon, grated
- Cream Cheese Spread – 2 tablespoon
- Vegetable Broth, Bouillon Or Consomme – 1 cup
- Unsalted Butter – 1 tablespoon
- Garlic – 1 clove
- Cauliflower – 1 medium – head – 5″ to 6″ diameter
- Mozzarella Cheese – ½ cup, grated
- Red Onion – ½ small
- Olive Oil – ½ tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon