Cheesy Cauliflower Casserole with Bacon Bread Crumbs

By cserumga

Per serving: 197 cal, 13g total fat, 38mg chol, 255mg sodium, 12g carb, 2g fiber, 10g protein

Ingredients

• 8 cups caulilflower florets (1 large head)
• 1 strip thick-sliced bacon
• 2 Tbsp minced shallots
• 1 Tbsp all-purpose flour
• 1 1/4 cups whole milk
• 1/2 tsp Dijon mustard
• 1/2 cup shredded Cheddar (2 oz)
• 1/2 cup shredded Gruyere (2 oz)
• 2 oz cream cheese, diced
• 1 oz blue cheese, crumbled
• Salt, pepper, cayenne pepper, and freshly grated nutmeg to taste
• 5 Tbsp chopped fresh parlsey, divided
• 1 cup fresh bread crumbs
• 2 Tbsp unsalted butter, melted

Details

Servings 8
Cooking time 60mins

Preparation

Step 1

Preheat oven to 375F. Coat a 2-qt baking dish with nonstick spray.

For the filling, blanch cauliflower in a large pot of boiling salted water until crisp-tender, about 5 minutes; drain and pat dry.

Cook bacon in a saucepan over medium heat until crisp. Transfer bacon to a paper towel lined plate to cool; mince and set aside for bread crumbs. Add shallots to drippings in pan and saute until soft, 1 minute.

Whisk in flour; cook 1 minute. Slowly whisk in milk and Dijon. Bring to a simmer, whisking frequently; cook 1 minute. Reduce heat to low, whisk in Cheddar until melted, then whisk in Gruyere, cream cheese, and blue cheese, consecutively, adding more when the previous cheese is melted.

Season mixture with salt, black pepper, cayenne, and nutmeg.

Off heat, stir in 4 Tbsp parsley and cauliflower, then transfer filling to prepared dish.

For the bread crumbs, combine bread crumbs, butter, and minced bacon in a bowl. Season bread crumbs with salt and pepper, then sprinkle over the casserole.

Bake casserole until bubbly, 20 minutes. Heat Broiler with rack 6-8 inches from element and broil casserole until bread crumbs are golden, 1-2 minutes. Let rest 10 minutes; sprinkle remaining 1 Tbsp parsley on top.