| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
- 1 large head of cauliflower cut into small florets
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 large shallot minced
- 3 cloves garlic minced
- 1/3 cup flour
- 2 cups 2% milk
- 8 oz. smoked Gouda cheese grated
- 1 cup Parmesan cheese divided
- 5 strips thick-cut smoked bacon cooked, crumbled
- 1/4 cup panko breadcrumbs
- salt and pepper
Ingredients
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Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Place under the broiler until bubbly and brown, about 2-3 minutes. Serve hot, and enjoy!
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