Description
A rich and comforting low-carb bake featuring caramelized onions, crispy bacon, and tender cauliflower smothered in a creamy cheese sauce.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 4 slices bacon, chopped
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5 minutes until slightly tender. Drain well and set aside.
- In a large skillet over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving 1 tablespoon of drippings in the skillet.
- Add butter and olive oil to the skillet. Add sliced onions and cook, stirring occasionally, for 15-20 minutes until deeply caramelized. Season with salt, pepper, and thyme.
- Sprinkle flour over the onions and stir, cooking for 1 minute. Gradually whisk in milk and heavy cream, stirring constantly until the sauce thickens, about 3-4 minutes.
- Remove from heat and stir in 1 1/2 cups cheddar cheese and the Parmesan until melted and smooth.
- Place the drained cauliflower in the prepared dish. Pour the cheese sauce over the top and stir gently to coat. Sprinkle with remaining cheddar and the cooked bacon.
- Bake for 25-30 minutes until bubbly and golden on top. Let cool for 5 minutes, then garnish with parsley before serving.
Notes
For a gluten-free version, replace the all-purpose flour with cornstarch or a gluten-free flour blend. To make it vegetarian, omit the bacon and use 1 tablespoon of olive oil instead of bacon drippings.
Nutrition
- Calories: 450
- Sugar: 7g
- Fat: 32g
- Carbohydrates: 15g
- Protein: 22g