Loaded Mashed Cheesy Pancetta Cauliflower

4 from 4 votes

Course Side

Prep Time 20

Cook Time 30

Total Time 50

Servings @ 1/2 cup

Calories 354kcal

Author Brenda Bennett Sugar-Free Mom

24 ounces cauliflower or 2 pounds fresh cauliflower head or see notes above for using cauliflower rice
1/4 cup butter
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder 0r fresh garlic cloves minced
8 ounces pancetta diced or regular bacon
8 ounces gruyere
8 ounces Monterey Jack cheese shredded divided
8 ounces sharp cheddar cheese shredded, divided
1/2 cup scallions chopped (fresh green onions)

Cut off stems of the head of cauliflower and steam cauliflower florets until fork tender then place in a colander and let steamed cauliflower drain of excess water.
Place in a food processor and add butter, salt, pepper and garlic powder. You could do this in a large mixing bowl using an electric hand mixer, potato masher or immersion blender of you prefer.
Process or mash cauliflower until smooth, no lumps.
Preheat oven to 350 degrees F.
Cook pancetta or bacon in a saute pan over medium-high heat until crisp. Drain on paper towels.
Place pureed cauliflower in a bowl and stir in half of each kind of cheese. Save remaining cheese for topping.
Stir in pancetta, save some pieces for topping.
Stir in scallions and save some to sprinkle on top of the mashed cauliflower recipe when serving.
Grease pan with olive oil nonstick spray.
Spread mixture evenly into a 9 by 13 baking dish.
Sprinkle the rest of the cheese over the top of the mixture.
Bake for 30 minutes or until bubbling on the edges.
Allow to cool for 15-20 minutes before serving.
Sprinkle with plenty of bacon and scallions before serving.
Enjoy!
Storage: Store once cooled, covered with plastic wrap or in an airtight container in the fridge for up to 3 days.

Net Carbs: 3 g

Brenda's Notes:

You can use frozen cauliflower if you don't have fresh on hand. Just steam as you would with fresh florets and continue with recipe as follows.
If you don't have pancetta, just use regular uncured, nitrate free bacon.
You could use any cheeses you like. Not a fan of gruyere, try gouda or smoked mozzarella.
This recipe was first published in January 2016 and updated with video in Nov. 2018.