Today I went to my local Needler’s Fresh Market. They were having a produce promotion called fill it fresh. You can fill a paper bag with preselected fruits and vegetables for just $15.00 a bag. I loaded two bags, don’t ask me if I or the store made out as I didn’t add up the items individually. Anyway....
Now I have all this produce and two of the items were heads of cauliflower. I do prefer the taste of cauliflower not cooked, in a salad or just some bite size pieces with a dip. So it’s time to try something different and if you like a loaded potato, you could like this also. I’ll let you know ...and you let me know, too. Serves 4. Total Time: 45 minutes
PS: I finally tried this and I must say it is very good. When I made it I didn’t have two of the ingredients, cream cheese which I used 1/4 cup of Greek yogurt and mozzarella cheese instead of cheddar.
2 small heads of cauliflower, cut into florets
2 tablespoons butter
3 tablespoons flour
3 cloves of garlic, minced
2 cups of whole milk
2 oz (1/4 cup) cream cheese, softened
1 1/2 cups shredded cheddar cheese, divided
Salt and pepper, to taste
6 slices of bacon, cooked and crumbled
1/4 cup green onions or chives, chopped
Preheat oven to 350F. In a medium saucepan bring some water to boil, then blanch the cauliflower for 2 minutes. Drain the water and squeeze the cauliflower of excess water.
Make your cheese sauce in a large skillet. Start with melting the butter on med/high heat then add the garlic, stir until the garlic is fragrant. Add in the flour stir until combined, about 2 minutes. Add in the milk and cream cheese, whisk to combine. Stir in 1 cup of the shredded cheddar cheese until melted and season with the salt and pepper.
In a skillet heat a drizzle of olive oil on med/high heat add your bacon and cook until crispy. Set aside on a paper towel to absorb some of the oil. When it cools, crumble.
In a oven-safe casserole dish add in your cauliflower then cover with the cheese sauce, stir to combine. Add in half of the bacon and chives or green onions, mix well. Then top with the remaining shredded cheddar cheese, bacon and chives or green onions. Bake 30 minutes or until the cauliflower is tender and the cheese is bubbly. Serve slightly cooled. Yum Yum!