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.
– 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.
– 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.
– 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.
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.