Cauliflower-Bacon Casserole

5
Servings
25m
Prep Time
30m
Cook Time
55m
Ready In


"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"

Original recipe yields 5 servings
OK

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 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 & Variations


No special items needed.

Related