Ingredients
Scale
- 1 head cauliflower (about 5 cups), chopped into florets
- 2 slices bacon, chopped
- 1 tablespoon olive oil
- ¼ cup yellow onion, diced
- 3 garlic cloves, minced
- 1 cup almond milk (or milk of choice)
- 2 tablespoons all-purpose flour (or tapioca flour for gluten-free)
- 1 cup shredded cheddar cheese
- 1 cup shredded parmesan cheese
- ½ teaspoon salt
- Chopped chives for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a deep skillet over medium heat, cook bacon until crispy; remove and set aside.
- In a saucepan, boil water and cook cauliflower florets for about 5 minutes; drain.
- In the same skillet with bacon grease, sauté onion and garlic in olive oil for about 3–5 minutes.
- Whisk together milk and flour; add to skillet and bring to a low boil.
- Stir in cheeses and salt until smooth.
- Mix in drained cauliflower until coated with the cheese sauce.
- Transfer to an 8×8-inch baking dish; sprinkle cooked bacon on top.
- Bake for about 20 minutes until bubbly and golden.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg