CAULIFLOWER BACON GRATIN

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You could use this recipe for broccoli, carrots, just about any root vegetable. Add strips of chicken, uncooked breast with broccoli and you have a version of chicken divan. Can cook the chicken until half done before assembling.
YIELD: 8-10
PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes

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Ingredients

  • 10 slices of bacon, cooked and chopped
  • 8 cups of cauliflower, cut into bite-sized pieces
  • 6 Tbsp. flour
  • 3 Tbsp. butter
  • 4 cups 1 % milk (thicker sauce, use light whipping cream)
  • 3 cups sharp cheddar cheese (I use Tillamook’s Extra Sharp) plus a little more for topping
  • 1 tsp. nutmeg (optional)
  • Salt & pepper
  • 3/4 cup breadcrumbs
  • Fresh parsley, chopped

Preparation

Step 1

In a large skillet over medium-high heat, cook the bacon until crispy and browned. Set aside on paper towel.
Heat a large pot of salted water on high until boiling. Add the cauliflower and cook for 3 minutes. Drain and set aside.
In the same pot, melt the butter. Whisk in the flour, stirring constantly. Stir in the milk, and stir constantly until thick and creamy. Stir in the cheese, nutmeg, and salt & pepper to taste.
Add the cauliflower and bacon to the cheese mixture and toss to combine. Pour into an 9x13 baking dish and top with bread crumbs and a sprinkle of cheese.
Bake at 375F for 30 minutes or until bubbly and golden.
Sprinkle with fresh parsley before serving.

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