Description

This Baked Cauliflower with Cheese Casserole is a rich, comforting dish featuring tender cauliflower florets smothered in a creamy, cheesy sauce made with Gruyere, cheddar, and cream cheese, topped with crispy bacon and fresh chives. Perfect as a hearty side or a satisfying vegetarian-friendly main, this casserole combines the subtle sweetness of cauliflower with indulgent dairy flavors for a crowd-pleasing recipe.

Ingredients

Scale

Vegetables

2 small heads Cauliflower (cut into florets)
3 cloves Garlic (minced)
3 tablespoons Finely chopped chives

Dairy

2 tablespoons Butter
2 cups Heavy Cream
4 ounces Cream cheese (softened)
2 cups Shredded Gruyere cheese
1 cup Shredded cheddar cheese

Meat

6 slices Cooked Bacon (crumbled)

Seasoning

Salt and pepper to taste

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the casserole.
Boil Cauliflower: Fill a large pot with water and bring it to a boil. Add the cauliflower florets and cook for 5 minutes until slightly softened, then drain and set aside.
Prepare Cheese Sauce: In a medium saucepan over medium-high heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Simmer Cream: Pour in the heavy cream and bring the mixture to a boil, then reduce to a simmer.
Incorporate Cheeses: Stir in the cream cheese and shredded Gruyere until melted and smooth. Season with salt and pepper to taste.
Thicken Sauce: Continue stirring the sauce over medium heat for about 10 minutes until it thickens to a creamy consistency.
Assemble Casserole: Place the drained cauliflower in a greased casserole dish. Pour the cheese sauce evenly over the cauliflower.
Add Toppings: Sprinkle the crumbled cooked bacon and shredded cheddar cheese on top of the sauced cauliflower.
Bake: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes, or until the cauliflower is fork-tender and the cheese has melted thoroughly.
Garnish and Serve: Remove from oven, garnish with finely chopped chives, and serve warm for a creamy, cheesy delight.

Notes

You can substitute bacon with vegetarian bacon to make the recipe vegetarian-friendly.
For a lower-fat version, use light cream and reduced-fat cheese, though it may slightly alter the richness.
Make sure not to over-boil the cauliflower to keep it from becoming mushy in the casserole.
Allow the casserole to rest for a few minutes after baking for easier serving and better flavor melding.