Description
A comforting and creamy Cheesy Cauliflower Bake, perfect as a side dish or a lighter alternative to mac and cheese. This recipe features cauliflower coated in a rich cheese sauce, topped with crispy bacon.
Ingredients
Scale
- 1 head cauliflower, chopped into florets (about 5 cups)
- 2 slices bacon, chopped
- 1 tablespoon olive oil
- 1/4 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 cup almond milk (or milk of choice)
- 2 tablespoons all-purpose flour (or tapioca flour for gluten-free)
- 1 cup shredded cheddar cheese
- 1 cup shredded parmesan cheese
- 1/2 teaspoon salt
- 2 tablespoons chives, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside.
- Boil cauliflower florets in water for about 5 minutes; drain well.
- In the same skillet with bacon grease, add olive oil, onion, and garlic. Sauté until softened.
- Whisk together almond milk and flour; pour into skillet and bring to a low boil.
- Stir in cheddar cheese, parmesan cheese, and salt until smooth.
- Combine cauliflower with cheese sauce until well-coated.
- Transfer mixture to an 8×8-inch baking dish; top with bacon.
- Bake for about 20 minutes until hot and bubbly.
- Sprinkle with chives before serving.
Notes
- For a gluten-free version, use tapioca flour instead of all-purpose flour.
- Ensure bacon is cooked until crispy for the best texture.
- Do not overcook the cauliflower before baking to maintain a firm texture.
- Allow the bake to rest for a few minutes after removing from the oven for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
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