Creamy Cauliflower Casserole with Bacon and Cheddar Recipe
This creamy and cheesy Cauliflower Casserole is a comforting, low-carb dish featuring tender cauliflower florets baked in a rich cheese sauce with savory bacon and green onions. Perfect as a hearty side or a satisfying main, it combines garlic-infused béchamel sauce with parmesan and sharp cheddar cheeses, topped with crispy bacon for extra flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Cauliflower
- 6 cups cauliflower florets, cooked
Sauce
- 3 tablespoons butter
- 1 tablespoon garlic, minced
- 3 tablespoons all purpose flour
- 2 cups whole milk
- Salt and pepper to taste
- 1/2 cup parmesan cheese, grated
- 1 1/2 cups shredded cheddar cheese (divided use)
Toppings & Mix-ins
- 1 cup shredded cheddar cheese (for topping)
- 8 slices bacon, cooked and crumbled, plus more for garnish
- 1/4 cup green onions, sliced, plus more for garnish
- Cooking spray (for baking dish)
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C). Coat a 3-quart baking dish with cooking spray to prevent sticking.
- Melt butter and sauté garlic: In a large pan over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
- Create roux: Add the all-purpose flour to the butter and garlic, cooking for 1 minute while stirring constantly to form a roux, which will thicken the sauce.
- Add milk and thicken sauce: Gradually whisk in the whole milk to avoid lumps. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 4 to 5 minutes, stirring occasionally, until the sauce thickens.
- Incorporate cheeses: Stir in the grated parmesan cheese and 1 1/2 cups of shredded cheddar cheese into the sauce until melted and smooth.
- Combine cauliflower, bacon, and green onions: Add the cooked cauliflower florets, crumbled cooked bacon, and sliced green onions to the cheese sauce. Toss gently to evenly coat all ingredients.
- Assemble casserole: Transfer the cauliflower mixture to the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes until the casserole is bubbly and the cheese on top is melted and golden.
- Rest and garnish: Let the casserole rest for 5 minutes after baking to set. Garnish with additional crumbled bacon and sliced green onions before serving.
Notes
- For best melting results, shred your own cheese instead of using pre-shredded varieties which often contain preservatives and anti-caking agents.
- Cook cauliflower until just tender before using; it will continue cooking during baking to avoid mushiness.
- Both fresh and frozen cauliflower can be used. If using frozen, thaw it completely and squeeze out excess water to prevent a watery casserole.