Cauliflower-Bacon Casserole
Recipe: #25348
December 16, 2016
Categories: Casseroles, Side Dishes, Bacon, Cauliflower, Brunch, Christmas, Easter, Mothers Day, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, No Eggs, Sugar-Free, more
"I actually made this with with a mixture of cauliflower and broccoli, I used 1 cup milk and 1 cup of light cream, and it was really good"
Ingredients
Nutritional
- Serving Size: 1 (740.3 g)
- Calories 703.5
- Total Fat - 42.1 g
- Saturated Fat - 20.5 g
- Cholesterol - 114.8 mg
- Sodium - 1474.5 mg
- Total Carbohydrate - 41.3 g
- Dietary Fiber - 10 g
- Sugars - 17.8 g
- Protein - 44.8 g
- Calcium - 775.6 mg
- Iron - 2.8 mg
- Vitamin C - 209.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Place the cauliflower florets in a microwave-safe bowl. Microwave until just fork-tender but not really soft, or you can steam on top of the oven, then hand-squeeze out any moisture.
TO MAKE THE CHEESE SAUCE
Step 2
In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer and add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted and season with salt and pepper.
Step 3
In a casserole dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and scallions until combined, then top with remaining cheddar, bacon, and scallions.
Step 4
Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes.
Step 5
Let cool slightly, then serve.
Tips
No special items needed.