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1 large head cauliflower
1 large shallot, diced
8oz pancetta, diced
4oz cream cheese
2oz butter
2 cups mozzarella
salt and pepper

Preheat oven to 350.

In a small cast iron pan, brown the pancetta. Add the shallot to the pan and cook until it begins to caramelize. Deglaze with a few tablespoons of water.

Meanwhile, roughly chop the cauliflower and place in a large sauce pan. Cover with water and add a teaspoon of salt. Bring to a boil and cook until fork tender. Strain and put in a food processor with cream cheese and butter. Blend until the cauliflower is completely smooth. Add one cup of the mozzarella and pulse a few more times. Stir in pancetta and shallots. Add salt and pepper to taste. Scrape into 8×8 baking dish and top with the remaining cup of mozzarella. Bake for 30 min, or until the cheese starts to brown and bubble. Serve hot.