Ingredients

The following ingredients have 6 Servings
  • 1 (3 lb) cauliflower, (cut into large florets)
  • Salt and freshly ground black pepper
  • 1/4 cup unsalted butter, (diced into 1 Tbsp pieces)
  • 1/2 cup finely chopped yellow onion
  • 1 tsp minced garlic
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 pinch ground nutmeg
  • 1 1/2 cups shredded sharp white cheddar cheese, (divided)
  • 1/2 cup finely shredded parmesan cheese
  • 2/3 cup Panko bread crumbs
  • Olive oil cooking spray
  • 3 slices bacon, chopped and cooked
  • 1 Tbsp chopped fresh parsley

Instruction

  • Preheat oven to 375 degrees.
  • Bring a pot of salted water to a boil. Cook florets until tender but still firm, about 5 - 6 minutes. Drain well.
  • Meanwhile, in a medium saucepan melt butter over medium heat. Add in onions and saute until softened, about 4 - 5 minutes. Add in garlic and saute 20 seconds longer. Add in flour and cook whisking constantly, 1 1/2 minutes.
  •  While whisking slowly pour in milk and add nutmeg. Whisk constantly until mixture reaches a boil, then remove from heat and stir in 1 1/4 cups cheddar cheese and the parmesan. Season with salt and pepper to taste.
  • Pour and spread 1/3 of the cheese sauce into a 9 by 9-inch baking dish. Top with drained cauliflower then slowly and evenly pour remaining 2/3 of the cheese sauce over cauliflower. 
  • Sprinkle over remaining 1/4 cup white cheddar then sprinkle evenly with Panko. Spray Panko with olive oil cooking spray to lightly coat.
  • Bake in preheated oven 20 minutes, then broil for 1 - 2 minutes to help brown further as needed. Remove from oven, sprinkle with bacon and parsley and serve warm.