Yup, even good old cauliflower can be turned into a comfort food dish. This one even has bacon. What’s not to love?
When it comes to fall side dishes, cauliflower may not be the first thing that comes to mind, but get ready to think again. I’m sure you’re going to love this dish just as much as our Butternut Squash Gratin. This Cauliflower Gratin will take your side dish game to a whole new level.
It’s a super simple, (almost) one dish recipe that’s sure to wow your guests. The creamy, cheesy sauce is made on the stove, then poured over fresh cauliflower florets and baked to perfection. One saucepan and one roasting dish are all you need for this easy fall side.
No gratin is complete without cheese, so we’ll use creamy Gruyere in this recipe. If you can’t find it, swap it out for Swiss or cheddar. Gruyere has a low melting point lending to the creaminess of this easy, rich casserole, so I definitely recommend you use it when you can. Get ready to fall in love with cauliflower again and impress your guests while you’re at it.Print
- 1 large head cauliflower, chopped into florets (about 5–6 cups)
- 8 oz. bacon, chopped
- 1 small onion, diced
- 4 cloves garlic, minced
- 3 Tbsp. flour
- 2 cup milk
- 1 cup shredded Gruyere cheese, divided
- 2 Tbsp. fresh chives, minced
- 2 Tbsp. fresh parsley, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. ground nutmeg
- 1 Tbsp. butter, melted
- 1/3 cup panko breadcrumbs
- 1/4 cup freshly shaved Parmesan cheese
- Preheat the oven to 350°F and lightly spray a 9×13 casserole dish with cooking spray. Place the cauliflower florets into the dish and set aside.
- Set a large skillet over medium-high heat; add the chopped bacon and diced onion. Cook, stirring occasionally, until onions are translucent and the bacon is crisp. Add the garlic, stirring another 30 seconds. Sprinkle the flour over top the bacon mixture and stir until well-incorporated and the flour begins to turn golden, about 1 minute. Gradually add the milk, whisking as you add. Reduce the heat to medium-low and simmer to thicken, about 3-4 minutes. Remove from heat, then stir in 1/4 cup shredded Gruyere cheese, chives, parsley, salt, pepper and nutmeg.
- In a small bowl, combine the melted butter, remaining 3/4 cup Gruyere cheese, panko breadcrumbs and Parmesan cheese.
- Pour the sauce mixture over the cauliflower florets, then sprinkle the panko mixture evenly over top. Bake, uncovered, at 350°F for 35-40 minutes until bubbly and golden. Allow to rest 5-10 minutes prior to serving.