Cauliflower and Bacon au Gratin

This savory casserole is perfect for your holiday table or as an everyday family favorite. The tender cauliflower is mixed with a creamy Cheddar cheese sauce and topped with crunchy bacon for a delicious bite.

  • Minutes Prep Time
  • Minutes Total
  • 8 Recipe Yield
  • Heat oven to 375°F. Spray or grease 13x9-inch (3-quart) baking dish.
  • In large microwavable bowl, place cauliflower and water. Cover; microwave on High 5 to 7 minutes or until crisp-tender but still firm; drain. Place cauliflower in baking dish.
  • In 10-inch skillet over medium heat, cook bacon 7 to 9 minutes or until crisp. Remove skillet from heat, and remove bacon, reserving drippings in skillet; place on paper towel. Reduce heat to low, and return skillet to heat; add 1 tablespoon of the butter to skillet. Add garlic, and cook about 30 seconds or until tender. Stir in flour and pepper; mix well. Beat in broth and whipping cream with whisk; increase heat to medium, and cook 2 to 3 minutes or until thickened. Stir in cheese until melted. Spoon over cauliflower in baking dish. Top with bacon pieces.
  • Bake 23 to 28 minutes or until light golden brown and bubbly.
  • Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Transfer to small bowl, stir in parsley. Sprinkle over baked casserole.

  • 1 medium head cauliflower (2 lb), cut into florets (8 cups)
  • 1/4 cup water
  • 6 slices bacon, cut into 1/2-inch pieces
  • 2 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon pepper
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup heavy whipping cream
  • 8 oz block sharp Cheddar cheese, shredded (2 cups)
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley

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