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 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!
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
- 1. Cook the pancetta, then add the cauliflower, onions and mushrooms. Cook until softened and golden.
- 2. Meanwhile, in a separate saucepan, melt the butter and add the flour. Gradually add the milk then return to the heat and whisk until thickened.
- 3. When it’s thickened, stir in the grated cheese.
- 4. Pour the cheese sauce over the cooked vegetables and stir.
- 5. Transfer to an ovenproof dish if it’s not already in one and top with grated cheese. Bake in the oven until it’s golden and bubbling.
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.
Cauliflower, Pancetta and Mushroom Bake
Ingredients
- 1 large cauliflower
- 1 onion
- 200 grams pancetta cubed
- 400 grams button mushrooms
- 20 grams butter
- 20 grams flour
- 1 pint semi-skimmed milk
- 150 grams cheddar cheese grated
- 20 grams 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.
Video
Notes
- Not suitable for freezing. Leftovers can be kept in the fridge for up to 4 days. Reheat thoroughly before eating.
Looking for other cauliflower dishes? Why not try:
- Cauliflower Cheese Soup
- Macaroni Cauliflower Cheese
- The Best Cauliflower Cheese
- Sticky BBQ Ribs with Cauliflower Mash
I’m always looking for lower carb dishes, and this cauliflower bake was perfect! Comforting without all the carbs!
This looks so yummy. All these ingredients are right up my alley. Thanks!
This is such a cozy meal! Everyone loved it. I love how easy it was to make too. 10/10!
Thank you so much for this recipe – my friends loved this!!
Loved it, and the bonus was that I already had all the ingredients in the fridge. Super cheesy and very filling, whilst still being low-carb! Great recipe!
I made this over the weekend and substituted the pancetta with chopped, uncured hot dogs. I actually like pancetta but I had been wanting to try an uncured meat product. It was divine! Just a suggestion you may want to try — I sprinkled the top with some panko bread crumbs before baking and it gives the dish a nice crunch. Cheers!
Glad you enjoyed it! Panko breadcrumbs sounds like a great addition
Nice 😀 I HAVE to try this 🙂
Looking delicious
I quite often swap half the pasta for chopped cauli. I am convinced cauliflower is the new kale. Lovely comforting recipe.
I definitely agree about it being the new kale Helen!
Yes please! I think this might be what’s for dinner tonight!!!
Hope you enjoy it Mary 🙂
The perfect comfort food, love this dish – just wishing I had a cauli in the fridge as I’d make this today if I did! Thanks for sharing:-)
Wow – love it! I use cauli as a potato substitute all the time and will be making this very soon.
I love cauliflower! There is so many different things to do with it. Have you tried cauliflower pizza crust?! It is SO good and very easy to make.
No haven’t tried that yet but definitely will!
OMG I love this!!! I make my mac n cheese in a cauliflower sauce like this… this is to DIE for!
<3 thank you!
Ah my goodness, this looks so delicious!
Sounds and looks really good!
Yum! Trying this one!
My kind of dish; great picture 😉
I really want to try this! I love mac n’ cheese, but it’s so carb heavy. THIS is something I can super get down to!
Oh. My. Goodness. I’ll have to try this asap!
mmm this looks gooood! 🙂