Move over traditional brunch. This cauliflower-pancetta brunch casserole is make ahead, full of flavor and texture and lends itself to substitution and experimentation so it can be tweaked seasonally and to personal tastes. Essentially, a whole head of cauliflower is oven roasted with red onion and diced pancetta for a half hour. The cauliflower provides tons of fiber and stands in for more traditional potatoes in this hash-like dish. Totally gluten and carb free, it will appeal to many diets. The fun starts when it comes out of the oven! Top it with fresh tomatoes, feta, herbs and an egg, cooked to measure for each person. The pancetta adds a salty crunch to the mild cauliflower while the sweet red onion caramelizes nicely and infuses the dish with great flavor. Adding fresh tomatoes brightens the dish and gives it some color and juicyness. Want to keep it vegetarian? Omit the pancetta. This was so tasty on a lazy We morning. I hope you enjoy it too!