The first thing you will need to do is steam the cauliflower. Once you’ve steamed it, drain it very well and then dry it.
In a pan cook the pancetta, shallot, and garlic in olive oil until the pancetta is lightly golden. Take the pan off the heat and let it cool.
Beat the eggs, salt, and pepper in a bowl. Mix in the parmesan cheese and parsley and then fold in the cauliflower.
Roll out the pie dough or puff pastry and fit it in a greased 8 to 9″ pie dish. Use a fork to prick the bottom of the dough. Spread half of the pancetta mixture on the bottom.
Pour the egg mixture over the top and then add the shredded cheese. Sprinkle the rest of the pancetta mixture over the top. Fold the overlapping pastry on top, gives it a very rustic look. Bake the pie until it is set in the middle.