Cauliflower Gratin with Bacon Topping

By hmccallum  –  September 9, 2014  –  22 Comments

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Cauliflower Gratin with Bacon Topping is a simple and delicious alternative to my recipe for Country Scalloped Potatoes or Potato Gratin.  It combines Healthy Cauliflower, heavy cream, half and half, parmesan cheese, and crisp bacon as a tasty topping the entire family will enjoy this Fall.

Before I make one of my creations with the idea of placing the recipe on my Blog for you, there are a few things I always do — I research my recipe online, recipes are never truly our own creations, unfortunately. If I have made it or thought it up, chances are someone has made it long before I was ever thought of or even born.  If they have made it, I like to compare our recipes and techniques… You can always learn something new, or even more beneficial when making a recipe.

Cauliflower Gratin with Bacon Topping

The most important thing, to you the reader is– Before ever thinking of placing a recipe on my blog, I test it not just once, but at least 2-3 times. I make any needed adaptations or adjustments for you to be able to enjoy the recipe at home without fail. There’s nothing like a “complete flop recipe” from the web when you are expecting company.

Interestingly enough while looking around on the net at some recipes, I found out one of my beloved inspirations Julia Child,  turned 100 years old on August 15th, 2012 and a panel of chefs and culinary experts compiled a list of the 100 most-beloved recipes by Julia Child Number 93 was her Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné),  from  the recipe book  of Mastering the Art of French Cooking, Volume I . While, I did not use her lovely recipe for Cauliflower Gratin to make mine today, after researching her recipe I really would like to try it out next time.

 

 

Ingredients needed for the recipe:
  • 1  large head of cauliflower, cut into large florets
  • Kosher salt
  • 4 tablespoons or  (1/2 stick) unsalted butter, divided
  • 4   tablespoons all-purpose flour
  • 1/2 heavy cream
  • 3/4 cup half and half
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 1  cup freshly grated parmesan, divided x2
  • 3 slices of crisp bacon, chopped

 

 

Cauliflower Gratin with Bacon Topping
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Cauliflower Gratin with Bacon Topping
A simple and delicious alternative to my recipe for Country Scalloped Potatoes or Potato Gratin. It combines Healthy Cauliflower, heavy cream, half and half, Parmesan cheese, and crisp bacon as a tasty topping the entire family will enjoy this Fall.
Author: Heidy L. McCallum
Ingredients
  • 1 large head of cauliflower cut into large florets
  • Kosher salt
  • 4 tablespoons or 1/2 stick unsalted butter, divided
  • 4 tablespoons all-purpose flour
  • 1/2 heavy cream
  • 3/4 cup half and half
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 1 cup freshly grated parmesan divided x2
  • 3 slices of crisp bacon chopped
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Cook the cauliflower florets in a large pot of boiling salted water for 3 to 4 minutes, drain
  3. While waiting, melt 2 tablespoons of the unsalted butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 1-2 minutes. Pour the heavy cream and half and half into the butter and flour mixture and stir until it comes to a low simmer, whisking constantly, for 1 minute or until thickened.
  4. Remove the pan from the burner, add 1 teaspoon of salt, pepper, nutmeg, and the 1/2 Parmesan cheese.
  5. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
  6. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with remaining 1/2 of Parmesan cheese, chopped bacon, salt, and pepper.
  7. Bake for 25 to 30 minutes, or until the top is browned. Serve hot or at room temperature.

 

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Hi, I’m Heidy Linn McCallum the quirky, sometimes nerdy, food history loving, writer, recipe developer, cook, and food photographer, around here on The McCallum’s Shamrock Patch Blog.

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