Smoked Gouda and Bacon Cauliflower Au Gratin
This smoked Gouda and bacon cauliflower au gratin is a decadent and savory side dish that will complement any dinner table this holiday season!
Servings Prep Time
4-6people 15minutes
Cook Time
35minutes
Servings Prep Time
4-6people 15minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Preheat the oven to 425. Place the cauliflower florets on a baking stone or sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes, or until tender. Remove from heat and set aside.
  2. While the cauliflower is roasting, add the butter to a cast iron skillet over medium heat. Once hot, add the shallots and garlic. Saute until they begin to turn golden-brown, about 4-5 minutes. Whisk in the flour, and let cook for 2-3 minutes.
  3. Slowly pour the milk into the skillet, whisking quickly to smooth any lumps. Let the sauce simmer for 3-4 minutes, until it begins to thicken.
  4. Add the grated Gouda cheese and 1/2 cup of Parmesan cheese to the sauce. Stir until melted. Add the crumbled bacon to the sauce. Season to taste with salt and pepper.
  5. Add the roasted cauliflower to the skillet, tossing in the cheese sauce until coated. Sprinkle the remaining 1/2 cup of Parmesan cheese and panko bread crumbs on top.
  6. Place under the broiler until bubbly and brown, about 2-3 minutes. Serve hot, and enjoy!
Print Recipe
Smoked Gouda and Bacon Cauliflower Au Gratin
This smoked Gouda and bacon cauliflower au gratin is a decadent and savory side dish that will complement any dinner table this holiday season!
Smoked Gouda and Bacon Cauliflower Au Gratin
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Smoked Gouda and Bacon Cauliflower Au Gratin
Instructions
  1. Preheat the oven to 425. Place the cauliflower florets on a baking stone or sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes, or until tender. Remove from heat and set aside.
  2. While the cauliflower is roasting, add the butter to a cast iron skillet over medium heat. Once hot, add the shallots and garlic. Saute until they begin to turn golden-brown, about 4-5 minutes. Whisk in the flour, and let cook for 2-3 minutes.
  3. Slowly pour the milk into the skillet, whisking quickly to smooth any lumps. Let the sauce simmer for 3-4 minutes, until it begins to thicken.
  4. Add the grated Gouda cheese and 1/2 cup of Parmesan cheese to the sauce. Stir until melted. Add the crumbled bacon to the sauce. Season to taste with salt and pepper.
  5. Add the roasted cauliflower to the skillet, tossing in the cheese sauce until coated. Sprinkle the remaining 1/2 cup of Parmesan cheese and panko bread crumbs on top.
  6. Place under the broiler until bubbly and brown, about 2-3 minutes. Serve hot, and enjoy!
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