Loaded Cauliflower Casserole with Cheese and Bacon

Directions

• 1

  Preheat the oven to 350 degrees F. Grease a baking dish, set aside. Fill a large stock pot or Dutch oven with water and bring to a boil. Boil cauliflower florets for 5-7 minutes until they start to soften. Drain and set aside.

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• 2

  Heat a large sauté pan over medium-high heat, add in the bacon pieces and cook until browned and crispy, 4-5 minutes. Remove bacon and set aside on a paper towel lined plate.

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• 3

  Reduce the heat to medium and add in the butter, once melted sprinkle in the flour and whisk until combined. Let the mixture cook for 2-3 minutes, stirring often. Add in the seasonings.

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• 4

  Reduce heat to low and gently mix in the milk, 1 cup at a time. Continue to whisk until the mixture begins to thicken. Sprinkle in the shredded cheese (set aside a handful to top the casserole with) and stir until melted completely.

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• 5

  Add in the cooked cauliflower, fold to combine. Transfer to the greased baking dish. Top with the remaining cheese and bacon bits. 

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• 6

  In a mixing bowl combine the melted butter and crushed crackers. Evenly sprinkle the cracker mixture over the casserole.

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• 7

  Bake at 350 for 20 minutes until golden brown and bubbly. Remove from the oven and serve immediately!

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