Low-Carb Cheesy Cauliflower Bake with Bacon & Mushrooms
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 tablespoon butter
- 1 cup diced yellow onion
- 1 cup slice baby portobello mushrooms
- 1 tablespoon minced garlic
- 1 teaspoon fresh thyme
- ½ cup chicken broth
- 1 cup cream such as whole milk or half & half
- 1 tablespoon flour
- 2 cups freshly shredded cheese
- pinch ground nutmeg
- salt & pepper to taste
- ¼ 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 8x8 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 or substitute it with a plant-based alternative. For extra heartiness, toss in more mushrooms. 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 extra 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
Tried this recipe?Let me know how it was!