Cauliflower Bake with Bacon
This Cheesy Cauliflower Bake combines the classic comforts of creamy macaroni and cheese with all that is awesome about bacon (hello, FLAVOR!) for one truly delicious low-carb casserole.
Servings: 8 servings
Calories: 393kcal
Ingredients
- 2 small head of cauliflower - chopped into small florets (about 12 cups)
- 6 slices bacon - chopped
- 1 small onion - minced
- 5 cloves garlic - minced
- 3 tablespoon butter
- 3 tablespoon all-purpose flour - use gluten-free all-purpose flour to make this recipe gluten-free
- 2.5 cups whole milk - plus more if needed
- 4 ounces cream cheese - softened
- ½ cup sour cream
- 2 cups shredded cheddar - divided
- 1 teaspoon salt - plus more to taste
- ½ teaspoon black pepper - plus more to taste
- 1 teaspoon fresh thyme
- green onions - for serving
Instructions
- Preheat oven to 350°F and spray a large 9"x13" casserole dish with nonstick cooking spray. Fill a large pot with water and add a generous teaspoon of salt. Bring water to a boil over high heat. Once boiling, carefully transfer the cauliflower florets to the pot and blanch for 3-4 minutes. Drain and gently pat the cauliflower dry with a clean paper towel. Set aside.
- Chop the bacon into small pieces and add them to a large skillet or saucepan set over medium-high heat. Once the bacon is hot and sizzling, reduce heat to medium-low, cover with a lid, and cook low and slow, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and allow them to cook until the desired doneness is reached. Remove from heat and use a slotted spoon to transfer the bacon to a plate lined with paper towels and set aside. Discard all but 1-2 tablespoons of leftover bacon grease.
- Return the saucepan to medium heat. Add the onion and cook for 4-5 minutes, or until soft. Add the minced garlic and cook for an additional 1 minute, mixing well to combine with the onions.
- Reduce heat to medium-low. Melt the butter. Once melted, sprinkle with flour and stir until completely combined and the raw flour has been cooked off (approximately 1 minute). Slowly add the milk, whisking continuously, until fully combined. Bring to a low simmer.
- Add the cream cheese and continue to whisk until fully incorporated with the milk. Remove from heat and stir in the sour cream, half of the shredded cheese, and half of the crumbled bacon. Season generously with salt, pepper, and fresh thyme, to taste.
- Transfer the drained cauliflower florets to your prepared baking dish. Pour the homemade cheese sauce directly over the florets and mix well to combine. Top with the remaining cheddar cheese, bacon, and fresh thyme (or green onions).
- Bake until the cauliflower is soft and tender and the cheese is melted approximately 25-35 minutes. Garnish with additional salt and pepper, chopped scallions, red pepper, or your favorite hot sauce, to taste.
Notes
- For best results, keep leftovers stored in an airtight container in the refrigerator. Enjoy within 3-4 days.
- Try this with other veggies - broccoli would be especially delicious!
Nutrition
Calories: 393kcal | Carbohydrates: 12g | Protein: 14g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 724mg | Potassium: 419mg | Fiber: 2g | Sugar: 7g | Vitamin A: 820IU | Vitamin C: 33mg | Calcium: 341mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2024 The Forked Spoon