Cheesy Cauliflower Bake
Cheese, bacon, and tender cauliflower come together in this comforting Cheesy Cauliflower Bake. Packed with savory flavor and creamy texture, it's a gluten-free adaptable side dish that brings all the joy of mac and cheese—without the pasta. Perfect for weeknight meals or as a hearty holiday side.
Servings: 4
Calories: 292kcal
Ingredients
- 1 head cauliflower chopped into florets (about 5 cups)
- 2 slices bacon chopped
- 1 tablespoon olive oil
- ¼ cup yellow onion diced
- 3 garlic cloves minced
- 1 cup almond milk or milk of choice
- 2 tablespoons all-purpose flour or tapioca flour for gluten-free
- 1 cup shredded cheddar cheese
- 1 cup shredded parmesan cheese
- ½ teaspoon salt
- 2 tablespoons chives chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large, deep skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, reserving the bacon grease in the skillet.
- Bring a saucepan of water to a boil. Add the cauliflower florets and cook for 5 minutes. Drain and set aside.
- Add olive oil, diced onion, and garlic to the skillet with the bacon grease. Sauté for 3–5 minutes, until the onion softens.
- In a small bowl, whisk together the milk and flour until smooth.
- Pour the milk mixture into the skillet. Bring to a low boil, just until the edges begin to bubble.
- Stir in the cheddar, parmesan, and salt. Whisk until the cheese sauce is smooth and creamy.
- Fold in the drained cauliflower until fully coated in the cheese sauce.
- Transfer the mixture to an 8x8-inch baking dish. Sprinkle the cooked bacon evenly over the top.
- Bake for 20 minutes.
- Remove from the oven, sprinkle with chopped chives, and serve hot.
Notes
Use dairy-free milk for a non-dairy version.
Tapioca flour is an excellent gluten-free substitute for all-purpose flour.
Can be assembled ahead of time and baked before serving.