Ingredients

The following ingredients have 6 Servings
  • 1 medium head cauliflower
  • 6 slices bacon (chopped)
  • 2 garlic cloves (minced)
  • 1 cup whipping cream
  • 5 ounces good English Cheddar (such as Kingdom, grated)
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup sliced green onion

Instruction

  • Cut cauliflower into florets and place into a large pot with about 1 inch of water in the bottom. Bring to a boil, then reduce heat and steam until it can be pierced with a fork but isn't mushy, 5 to 10 minutes.
  • Drain well, then return to the warm pot for a few minutes to draw out more moisture. Drain again.
  • Meanwhile, add bacon to the pot and cook over medium heat until crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tbsp of bacon grease from the pot and return to heat.
  • Add garlic and sauté until fragrant, about 30 seconds, then add whipping cream and bring to just a simmer. Add the cheddar and stir until melted.
  • Remove from heat and quickly whisk in xanthan gum to combine. Season to taste with salt and pepper.
  • Preheat oven to 350F.
  • Using your fingers, shred cauliflower into small macaroni-sized pieces and place in the bottom of a casserole dish or a cast iron skillet. Sprinkle with bacon. Pour cheese sauce evenly over the cauliflower and top with additional grated cheese, if desired.
  • Bake until bubbly and browned on top, 15 to 20 minutes. Sprinkle with green onions and serve.