1. Preheat oven to 200°C (400°F)

2. Toss cauliflower florets with olive oil, salt, and pepper in a large bowl until evenly coated

3. Spread florets in a single layer on a baking sheet and roast for 20–25 minutes, turning once, until tender and lightly browned at the edges

4. While cauliflower roasts, cook pancetta in a large skillet over medium heat until golden and crispy

5. Remove pancetta with a slotted spoon, leaving the rendered fat in the pan

6. Add sliced onions to the skillet and cook over medium-low heat for 15–20 minutes, stirring occasionally, until soft and golden brown

7. In a mixing bowl, combine Greek yogurt, shredded cheddar, crumbled goat cheese, salt, and pepper

8. Remove cauliflower from oven and reduce temperature to 180°C (350°F)

9. In a 23 x 33 cm (9 x 13 inch) baking dish, spread half the roasted cauliflower

10. Top with half the caramelized onions and half the crispy pancetta

11. Spread half the yogurt-cheese mixture over the top

12. Repeat layers: remaining cauliflower, onions, pancetta, and cheese mixture

13. Sprinkle breadcrumbs evenly over the surface

14. Bake for 25–30 minutes until the top is golden, bubbling, and heated through

15. Remove from oven and let rest for 10 minutes

16. Scatter fresh basil over the top just before serving

17. Serve warm directly from the dish