Loaded Mashed Cheesy Pancetta Cauliflower

• Gluten free

• Meat

  • 8 oz Pancetta

• Produce

  • 2 lbs 32 ounces cauliflower or
  • 1/2 tsp Garlic powder
  • 1/2 cup Scallions

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 8 oz Cheddar cheese
  • 8 oz Gruyere, Smoked
  • 8 oz Monterey jack cheese

Found on sugarfreemom.com

Description

Ingredients

• 32 ounces cauliflower or 2 pounds
• 1/4 cup butter
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 8 ounces pancetta, diced
• 8 ounces smoked gruyere
• 8 ounces shredded Monterey Jack cheese, divided
• 8 ounces shredded cheddar cheese, divided
• 1/2 cup chopped scallions

Directions

• Cut off stems of cauliflower and steam florets until tender.
• Place in a food processor and add butter, salt, pepper and garlic powder.
• Process until smooth, no lumps.
• Preheat oven to 350 degrees F.
• Cook pancetta in a saute pan over medium high heat until crisp. Drain on paper towel.
• 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 when serving.
• Grease pan with olive oil cooking spray.
• Spread mixture evenly into 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 minutes before serving.
• Sprinkle with extra pancetta and scallions before serving.
• Enjoy!

Nutrition