Swap out the pasta in macaroni and cheese for golden roasted cauliflower, and you’ll be able to justify having seconds (and thirds).
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 35 min |
| Yield: | 12 to 16 servings |
Ingredients
- 1/2 pound thick-cut bacon (about 8 slices)
- 1 large (1- to 1 1/2-pound) head cauliflower
- Kosher salt and freshly ground black pepper
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, or more as necessary
- 3/4 pound shredded smoked Gouda
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and lay the bacon out on top. Bake until crispy, 15 to 20 minutes.
- Meanwhile, cut off the green leaves from the cauliflower. Using your hands or a knife, cut the florets away from the core.
- Remove the bacon from the baking sheet and set aside. Put the cauliflower on the baking sheet and, using a heatproof spatula, toss with the bacon fat left behind. Spread out in an even layer, sprinkle with 1/4 teaspoon salt and some pepper and roast until golden brown, about 20 minutes.
- Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until a thick paste forms and turns golden brown, about 2 minutes. Add the milk 1/2-cup at a time, whisking well between each addition, and bring to a bare simmer. Whisk in two-thirds of the smoked Gouda until melted. If the sauce is too thick, add more milk, 1/4-cup at a time, until the desired consistency is reached.
- Place the roasted cauliflower in 13-by-9-inch baking dish or large oval casserole. Crumble the bacon over the cauliflower, then pour the cheese sauce over the top, making sure all the florets are covered. Sprinkle with remaining Gouda and bake until the cheese is bubbling and the top is golden brown, 30 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 269 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 60 mg |
| Sodium | 397 mg |
Reviews
Quantities of ingredients need adjusting. Mine turned into soup. Recommend more flour for the sauce
I taste as I cook and honestly, I thought this recipe was extremely bland. Sooooo…I made quite a few adjustments. After cooking the bacon in the oven, I mixed the bacon grease with the cauliflower in a glass bowl and added salt, pepper, and adobo seasoning. Also added a 1/2 minced jalapeño and onion.
Made an alfredo-type sauce (reduced heavy cream and butter, tempered 2 egg yolks, and added cheese) to avoid using the flour and also added garlic, sautéd onion, and jalapeño to give it some more FLAVOR.
When assembling in the baking dish I also added goat cheese to give it some tang.
The roasted cauliflower in the bacon grease turned out pretty good, crispy and brown. The alfredo sauce was good enough to eat with a spoon. Altogether it will probably be okay but might need some Old Bay or Siracha.
Made this for Thanksgiving this year and everyone loved it! Even the die hard vegetable haters couldn’t resist it. Most definitely will make again.
Creamy and decadent. I would suggest using a double portion of cauliflower to cut through some of that sauce and add texture.
Amazing!