Description

This Baked Cauliflower with Cheese Casserole is a comforting and creamy side dish featuring tender cauliflower florets smothered in a rich cheese sauce made with Gruyere, cheddar, and cream cheese, topped with crispy bacon and fresh chives. Perfect for gatherings or a cozy family dinner.

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

Meat

6 slices Cooked Bacon (crumbled)

Seasonings

Salt and pepper to taste

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Instructions

Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the casserole.
Boil Cauliflower: Fill a large pot with water and bring it to a boil. Add the cauliflower florets and boil for 5 minutes until slightly softened. Drain and set aside.
Cook Garlic: In a medium saucepan over medium-high heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.
Make Cheese Sauce: Pour in the heavy cream and bring the mixture to a boil, then reduce heat to simmer. Stir in the softened cream cheese and Gruyere cheese, stirring until melted and smooth. Season with salt and pepper.
Thicken Sauce: Continue stirring the sauce over medium heat for about 10 minutes until it thickens to a creamy consistency.
Assemble Casserole: Grease a casserole dish and add the cooked cauliflower. Pour the thickened cheese sauce evenly over the cauliflower.
Add Toppings: Top the casserole with crumbled cooked bacon and shredded cheddar cheese.
Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes, or until the cauliflower is fork-tender and the cheese topping has melted.
Garnish and Serve: Remove from the oven, garnish with finely chopped chives, and serve warm.

Notes

For a vegetarian version, omit the bacon and add extra cheese or sautéed mushrooms for texture.
To make ahead, assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours before baking.
Use freshly grated cheeses for best melting and flavor.
Ensure cauliflower is not overboiled to keep some texture in the final casserole.
Covering the dish while baking prevents the cheese from browning too quickly.