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Ever fancy comfort food, but not heavy carbs? Pasta is always my go-to when I want a warm, filling meal at the end of a long, cold day, but I decided to try this cauliflower, pancetta and mushroom bake – a non-carb version of a macaroni cheese, to see if it could really be just as comforting.
It was!
Now, I’m not normally one to advocate leaving the pasta out of a dish (it’s one of my favourite staples), but this worked so well and it’s no surprise really, considering cauliflower cheese is a fantastic dish in its own right.
Cauliflower, Pancetta and Mushroom Bake – The Ingredients
The mixture of a rich cheese sauce with salty pancetta, earthy mushrooms and soft cauliflower really works here. I’m a big fan of meats like pancetta adding that depth of flavour without the whole dish being really meaty.
You could easily make it veggie by ommitting the pancetta and swapping the parmesan for a vegetarian version, but I loved it like this. If you did want to leave the pancetta out, I’d advise using a couple of porcini mushrooms too to add the depth of flavour.
I served this with a simple side salad, but if I did it again I’d be inclined to serve a garlicky flatbread too and dunk it in that delicious cheesy sauce.
Making the Bake
This recipe follows much of the same process as a traditional macaroni cheese. If you can make a cheese sauce, you’ll be flying! If not, the steps are all there in the recipe – give it a go.
You could make this in advance and keep in the fridge for up to 24 hours before baking – perfect if you’re doing it for a dinner party.
I used these cute little one-portion dishes to bake in the oven, but you could use a larger one and portion it all up at the table.
Looking for other cauliflower dishes? Why not try Sticky BBQ Ribs with Cauliflower Mash or Mac ‘n’ Cauliflower ‘n’ Cheese?
Want to browse my favourite cookware? Head to my storefront.
Cauliflower, Pancetta and Mushroom Bake
Save This RecipeIngredients
- 1 large cauliflower
- 1 onion
- 200 g cubed pancetta
- 400 g button mushrooms
- 20 g butter
- 20 g flour
- 1 pint semi-skimmed milk
- 150 g cheddar cheese grated
- 20 g parmesan grated
Instructions
- Preheat the oven to 220 degrees.
- Chop the cauliflower into florets and add to a pan of salted, boiling water. Cook for approximately 10 minutes until soft, then drain and leave to one side.
- Put a frying pan on a medium heat. Add the pancetta and sizzle until starting to crisp, then add the chopped onion and halved mushrooms. Cook for around 5 minutes, then take off the heat.
- In another saucepan, melt the butter over a medium heat then stir in the flour. Cook for 2 minutes, then remove from the heat and gradually whisk in all of the milk. Put back on the heat and cook, whisking all the time, until it thickens. Remove from the heat again, stir in the grated cheddar and season with salt and pepper.
- Take an oven proof dish and pile in the cauliflower. Drain any liquid from the pancetta and mushroom mix, then add the mixture to the dish. Pour over the cheese sauce, sprinkle over the parmesan and bake in the oven for 20 minutes until golden.
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