Looking for a comforting, crowd-pleasing side dish that’s easy to make? This Cheesy Cauliflower Bake has you covered! Made with tender cauliflower florets, smoky bacon, sautéed onion, mushrooms, and garlic, and a creamy, cheesy sauce infused with a hint of nutmeg and thyme, it’s a flavorful twist on a classic casserole. Perfect for family dinners, holiday gatherings, or meal prep, this dish is guaranteed to become a household favorite. Whether you’re serving it alongside roasted meats or enjoying it as a standalone meal, this bake brings rich, hearty goodness to your table.
Why You’ll Love it:
- Rich and Flavorful: The combination of smoky bacon, caramelized onion, garlic, and creamy cheese sauce creates a dish bursting with savory goodness.
- Versatile: Perfect as a side dish for holidays or a cozy main course when paired with a simple salad or bread.
- Low-Carb Comfort Food: A delicious alternative to heavier potato-based casseroles, this bake is packed with veggies while still feeling indulgent.
- Easy to Make Ahead: Prep it the night before, bake when ready, and enjoy—stress-free cooking at its finest!
Ingredient Notes:
- Cauliflower: The star of this baked cauliflower with cheese dish! Choose a fresh, firm head of cauliflower for the best texture. For convenience, you can use pre-cut florets.
- Bacon: Adds a smoky, savory touch that pairs beautifully with the creamy sauce. Feel free to use turkey bacon or omit it for a vegetarian version.
- Mushrooms: A hearty addition that enhances the savory profile of the dish. Use sliced cremini, button, or portobello mushrooms for the best results. Sauté them with the onions for maximum flavor.
- Onion and Garlic: These aromatics build a flavorful base for the casserole. Finely dice the onion and mince the garlic to ensure they distribute evenly throughout the dish.
- Cream (Half & Half or Whole Milk): Creates a rich, creamy sauce without being overly heavy. Whisk together with the flour to form a smooth base for the cheese sauce.
- Flour: Essential for thickening the sauce. All-purpose flour works well, but for a gluten-free option, substitute with cornstarch or a gluten-free flour blend.
- Nutmeg: A pinch of nutmeg elevates the creaminess of the dish, adding warmth and a subtle hint of spice.
- Thyme: Fresh or dried thyme lends a light, herbal note. If you’re not a fan, swap it for parsley or omit it entirely.
- Cheese: Use your favorite melting cheese—cheddar, Gruyère, or a mix of both work wonderfully. Shredding your own cheese ensures a smoother melt.
Dietary Restriction & Allergy-Friendly Substitutions:
- Vegetarian Option: Skip the bacon and add smoked paprika or a dash of liquid smoke for a similar smoky flavor. For extra heartiness, toss in more mushrooms or roasted chickpeas. This adjustment transforms the dish into a delicious meat-free version while keeping the essence of a comforting bacon cheddar cauliflower bake.
- Gluten-Free: Replace the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the sauce. Ensure all other ingredients, like bacon and cheese, are certified gluten-free.
- Dairy-Free: Use plant-based milk (such as almond or oat milk) and a dairy-free cheese alternative. To thicken the sauce, blend soaked cashews with the milk or use a dairy-free cream cheese substitute.
- Low-Sodium: Opt for low-sodium bacon, cheese, and broth (if adding any liquid). You can also reduce added salt and increase the herbs to maintain flavor.
- Low-Carb/Keto: The recipe is already low-carb, but you can omit the flour altogether for a thinner sauce or use almond flour as a thickening agent.
- Nut-Free: The original recipe is nut-free, but double-check all processed ingredients like cheese and bacon for cross-contamination if cooking for someone with nut allergies.
Tips & Recipe Notes:
- Roast for Extra Flavor: While the recipe calls for boiling the cauliflower, roasting it first can add a wonderful depth of flavor. Toss the florets with a little olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until tender and golden before adding them to the sauce. This extra step enhances the overall richness of your baked cauliflower and cheese.
- Drain Thoroughly: If boiling the cauliflower, be sure to drain it thoroughly to prevent the dish from becoming watery. Pat the florets dry with a paper towel for the best results.
- Make it Ahead: You can assemble the casserole up to a day in advance and store it in the refrigerator. When ready to serve, bake as directed, adding a few extra minutes to account for the chilled temperature.
- Cheese for the Win: For the ultimate creamy texture, shred your own cheese rather than using pre-shredded varieties, which often contain anti-caking agents that affect the melt.
- Customize the Toppings: Add crunch with a sprinkle of breadcrumbs, crushed pork rinds (for a keto option), or extra bacon bits just before serving.
More Side Dish Recipes You Will Love:
- Honey Roasted Butternut Squash with Goat Cheese & Walnuts
- Southern Fried Cabbage
- Roasted Vegetable Orzo Pasta Salad with Creamy Garlic Herb Dressing
- Bacon & Gorgonzola Shaved Brussels Sprout Salad with Fig Jam Dressing
- Honey Garlic Creamed Corn
- Candied Sweet Potatoes
- Roasted Broccoli, Butternut Squash & White Bean Salad
- Cheesy Bacon Brussels Sprouts
- Cheesy Asiago, Mozzarella, and Parmesan Scalloped Potatoes
- Honey Balsamic Fried Red Cabbage with Goat Cheese & Walnuts
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Cheesy Cauliflower Bake
This Cheesy Cauliflower Bake is a rich, creamy casserole loaded with tender cauliflower, smoky bacon, sautéed mushrooms, and a velvety cheese sauce. Topped with melted cheddar, it’s the perfect side dish or main course for cozy dinners, holidays, or meal prep. Easy to customize and packed with flavor, this dish is sure to become a family favorite!
Ingredients
- 1 head cauliflower stem removed, cut into florets
- 4-6 slices chopped thick cut bacon
- 1 tbsp butter
- 1 cup diced yellow onion
- 1 cup slice baby portobello mushrooms
- 1 tbsp minced garlic
- 1 tsp fresh thyme
- 1/2 cup chicken broth
- 1 cup cream such as whole milk or half & half
- 1 tbsp flour
- 2 cups freshly shredded cheese
- pinch ground nutmeg
- salt & pepper to taste
- 1/4 cup breadcrumbs (optional)
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C).
Prepare the Cauliflower
- Bring a large pot of water to a boil.
- Add the cauliflower florets and cook for about 5 minutes, or until tender.
- Drain the cauliflower and gently pat it dry with a paper towel. Set aside.
Cook the Bacon
- In a frying pan over medium heat, add the chopped bacon.
- Cook until crispy, about 6-8 minutes.
- Remove the bacon and place it on a paper towel-lined plate to drain excess grease. Set aside.
Sauté the Vegetables
- Carefully drain most of the bacon grease from the pan, leaving about 1 tablespoon.
- Add 1 tablespoon of butter to the pan, allowing it to melt with the bacon grease.
- Add the diced onion and sliced mushrooms to the pan. Sprinkle lightly with salt and pepper.
- Sauté for 4-6 minutes, until the vegetables are tender and begin to brown.
- Add the minced garlic and fresh thyme leaves, and sauté for an additional minute.
Make the Sauce
- Reduce the heat to medium-low. Sprinkle the vegetable mixture with 1 tablespoon of flour. Stir well and cook for 1 minute to incorporate the flour and cook out its raw taste.
- Gradually whisk in the chicken broth, followed by the cream.
- Simmer the sauce for 3-4 minutes, stirring occasionally, until it begins to thicken.
Add Cheese and Seasoning
- Stir in 1 ½ cups of shredded cheese.
- Add most of the crumbled bacon (save a bit for topping), a pinch of nutmeg, and salt and pepper to taste.
- Continue to simmer, stirring until the cheese has fully melted and the sauce has thickened to your desired consistency.
Combine with Cauliflower
- Remove the sauce from heat. Add the cooked cauliflower to the pan and stir gently to combine.
Assemble the Bake
- Transfer the cauliflower and cheese mixture to a prepared 8×8 baking dish.
- Top with the remaining cheese, bacon, and breadcrumbs.
Bake
- Bake uncovered for 20-25 minutes, or until the top is golden and bubbly.
- For an extra crispy, golden topping, place the dish under the broiler for a few minutes, watching carefully to avoid burning.
Serve
- Let the dish sit for a few minutes to set before serving.
Notes
- Vegetarian Option: Skip the bacon and add smoked paprika or a dash of liquid smoke for a similar smoky flavor. For extra heartiness, toss in more mushrooms or roasted chickpeas. This adjustment transforms the dish into a delicious meat-free version while keeping the essence of a comforting bacon cheddar cauliflower bake.
- Gluten-Free: Replace the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the sauce. Omit breadcrumbs or substitute for a gluten free version (as seen in pictures). Ensure all other ingredients, like bacon and cheese, are certified gluten-free.
- Dairy-Free: Use plant-based milk (such as almond or oat milk) and a dairy-free cheese alternative.
- Nut-Free: The original recipe is nut-free, but double-check all processed ingredients like cheese and bacon for cross-contamination if cooking for someone with nut allergies.
- Roast for Extra Flavor: While the recipe calls for boiling the cauliflower, roasting it first can add a wonderful depth of flavor. Toss the florets with a little olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until tender and golden before adding them to the sauce. This extra step enhances the overall richness of your baked cauliflower and cheese.
- Melty Cheese for the Win: For the ultimate creamy texture, shred your own cheese rather than using pre-shredded varieties, which often contain anti-caking agents that affect the melt.
- Customize the Toppings: Add crunch with a sprinkle of breadcrumbs, crushed pork rinds (for a keto option), or extra bacon bits just before serving.
- Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 306kcalCarbohydrates: 9.5gProtein: 16.2gFat: 23gSaturated Fat: 13gCholesterol: 73.5mgSodium: 516.1mgFiber: 2.5gSugar: 4.5g
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