Ingredients

The following ingredients have 8 Servings
  • 1 head cauliflower, (large)
  • 6 slices bacon (cooked and crumbled)
  • ⅓ cup all-purpose flour
  • 5 large eggs, (beaten)
  • 1 cup heavy cream
  • ⅔ cup whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • 8 ounces gruyere cheese, (grated (about 2 cups))

Instruction

  • Preheat oven to 425 degrees F.
  • Cut the head of cauliflower in half and then into quarters through the core. Then, run your knife between the florets and the stem and cut the stem out. Discard the stem and cut any large florets into smaller pieces.
  • To par-cook the cauliflower, add it to a large microwave-safe bowl, cover it, and microwave on high for four to five minutes. Drain any liquid. (Another option) You can also toss it in olive oil and roast it in a 425 °F oven for about 15 minutes. Either way, you want the cauliflower to be slightly undercooked. It will continue to cook when it's baked.
  • Add the cooked cauliflower to an 8X8 baking dish, which has been sprayed with non-stick cooking spray. Sprinkle the bacon over the cauliflower. Set aside.
  • Add the eggs to a medium-sized bowl and whisk well. Add the flour slowly, constantly whisking to prevent lumps. When the flour is incorporated, add the milk and cream. Whisk to combine. Add the salt, pepper, and nutmeg and whisk to combine. Add one and a half cups of the gruyere cheese and mix well.
  • Pour the milk and egg mixture evenly over the cauliflower and sprinkle the remaining cheese over the top.
  • Bake for 25-30 minutes until the casserole is puffed and golden and serve immediately.