Prep. Preheat oven to 450 F and line a baking sheet with parchment paper.
Roast cauliflower. Toss cauliflower (1 head cut into 1" florets) in olive oil (1 tablespoon), Italian seasoning ( 1 teaspoon ), salt (1/4 teaspoon) and ground black pepper (1/2 teaspoon), and spread onto a baking sheet. Bake in the preheated oven for 25 minutes, or until the florets begin to brown.
Make the sauce. If you’re using the pancetta (4 ounces ), cook in an oven-safe pan over medium heat. Once cooked, drain on a paper towel-lined plate and remove as much grease from the pan as possible. Melt the butter (1 tablespoon) and heavy cream (1/2 cup ) together in the pan. Stir in cheddar (1 cup) a little at a time as it melts. Cook on low until everything has melted together.
Assemble + bake. Remove from heat and stir in pancetta. Add cooked cauliflower to the pan and stir to coat. Sprinkle the top of the dish with parmesan (1/4 cup) and crushed pork rinds/breadcrumbs (1/4 cup). Bake in the oven for 10 minutes, or until the top begins to brown. BOOM! You're going to love it!
Nutritional information is based on 1 serving if you divide this recipe into 6 servings, and was calculated with pork rinds and pancetta: