Description

This Baked Cauliflower with Cheese Casserole is a creamy, cheesy side dish perfect for family dinners or potlucks. Tender cauliflower florets are boiled until just soft, then baked in a rich, velvety sauce made from heavy cream, cream cheese, and Gruyere. Topped with crispy bacon and shredded cheddar cheese, this comforting casserole is finished with fresh chives for a burst of color and flavor.

Ingredients

Vegetables

2 small heads Cauliflower (cut into florets)
3 cloves Garlic (minced)
3 tablespoons Finely chopped chives

Dairy

2 tablespoons Butter
2 cups Heavy Cream
4 ounces Cream cheese (softened)
2 cups Shredded Gruyere cheese
1 cup Shredded cheddar cheese

Other

6 slices Cooked Bacon (crumbled)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
Boil Cauliflower: Fill a large pot with water and bring it to a rolling boil. Add the chopped cauliflower florets and cook for 5 minutes until they are slightly softened. Drain the water and set the cauliflower aside.
Prepare Cheese Sauce: In a medium saucepan over medium-high heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and bring the mixture to a boil, then reduce to a simmer.
Melt Cheeses: Stir in the softened cream cheese and shredded Gruyere cheese until fully melted and combined. Season with salt and pepper to taste. Continue to stir over medium heat for about 10 minutes until the sauce thickens slightly.
Assemble Casserole: Grease a casserole dish and add the boiled cauliflower to it. Pour the warm cheese sauce evenly over the cauliflower, then sprinkle the crumbled cooked bacon and shredded cheddar cheese on top.
Bake: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes, or until the cauliflower is fork-tender and the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven, garnish with the finely chopped chives, and serve hot for a deliciously comforting dish.

Notes

Boiling the cauliflower before baking ensures it cooks evenly and becomes tender but retains a slight bite.
You can substitute Gruyere with Swiss or mozzarella cheese if preferred.
For a vegetarian option, omit the bacon or replace it with smoked paprika for a smoky flavor.
Make sure to cover the casserole with foil during baking to prevent the cheese from burning while allowing the cauliflower to steam and soften.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.