How to Make Cheesy Cauliflower & Pancetta Casserole
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Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, salt, and pepper. Spread on a baking sheet and roast 20 minutes.
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In a skillet, cook pancetta until crisp. Set aside.
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Mix cream cheese, heavy cream, garlic powder, and half the mozzarella in a bowl.
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Combine roasted cauliflower, cream cheese mixture, and pancetta in a greased casserole dish. Top with remaining mozzarella and parmesan.
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Bake for 18-20 minutes until bubbly and golden. Rest 5 minutes before serving.
Pro Tips for Perfect Cheesy Cauliflower & Pancetta Casserole
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large head cauliflower, cut into florets, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Cheesy Cauliflower & Pancetta Casserole?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Cheesy Cauliflower & Pancetta Casserole?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large head cauliflower, cut into florets?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.