Cauliflower Au Gratin Recipe (Cheesy Bacon)

  • Preparation 25 min
  • Cooking 45 min
  • Servings 6 to 8
  • Freezing Absolutely

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Ingrédients

  • 2 large heads of cauliflower, cut into florets
  • 1 package (375 g) bacon, cut into lardons
  • 5 tbsp (75 ml) butter
  • 5 tbsp (75 ml) all-purpose flour
  • 2 large garlic cloves, finely chopped
  • 4 cups (1 L) milk
  • 350 g firm raclette cheese, grated
  • ¼ tsp (1 ml) ground nutmeg
  • ¼ cup (60 ml) seasoned breadcrumbs
  • Chopped fresh parsley, for garnish

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Preparation

  • Preheat the oven to 375°F (190°C) and butter a 9 x 13 inch baking dish.
  • Bring a large pot of salted water to a boil. Cook the cauliflower florets for 5 to 6 minutes, until just tender. Drain thoroughly in a colander and leave them to keep draining while you prepare the rest.
  • In a skillet over medium heat, cook the bacon lardons until crisp. Drain them on paper towel and throw out the fat in the pan.
  • In a saucepan over medium heat, melt the butter. Add the garlic and cook 30 seconds. Stir in the flour and whisk for 1 minute to form a roux, without letting it color.
  • Pour in the milk gradually, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
  • Take the pan off the heat. Whisk in half the cheese until melted, then stir in half the bacon. Add the nutmeg and season generously with salt and pepper.
  • Put the drained cauliflower in the dish. Pour all of the cheese sauce over it, then scatter the remaining cheese and the remaining bacon on top. Sprinkle with the breadcrumbs.
  • Bake for 20 to 25 minutes, until the top is golden and bubbling. Finish under the broiler for 1 to 2 minutes to brown the crust, watching constantly.
  • Let it rest 5 minutes, garnish with chopped fresh parsley and serve.