Cauliflower is coated with a rich, creamy, cheesy sauce, covered with Panko and baked to perfection. And let's not forget the bacon! The perfect comforting side dish on chilly evenings, also the perfect addition to your holiday menu.
Ready in: 55minutes
1 (3 lb)cauliflower, cut into large florets
Salt and freshly ground black pepper
1/4cupunsalted butter, diced into 1 Tbsp pieces
1/2cupfinely chopped yellow onion
1 tspminced garlic
1pinch ground nutmeg
1 1/2cups shredded sharp white cheddar cheese, divided
1/2cupfinely shredded parmesan cheese
2/3cup Panko bread crumbs
Olive oil cooking spray
3slicesbacon, chopped and cooked
1Tbspchopped fresh parsley
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.