Make Ahead

Cauliflower Bacon Gratin

by:
October  3, 2010
4 Stars
Author Notes

Looking for less starchy vegetable casserole for company of "dieters", I developed this wonderful recipe. Luscious and low carb. - loubaby —loubaby

Test Kitchen Notes

The dieters loubaby is feeding have it pretty good. How can you go wrong with bacon, cream and smoked gouda? It really is delicious, though very rich. I served it with osso buco at a family dinner. - Alain —The Editors

  • Serves 8
Ingredients
  • 6 cups Cauliflowerettes
  • 2 tablespoons Olive Oil
  • Salt and Pepper
  • 6 pieces thick bacon
  • 1 1/2 cups chopped onion
  • 1 cup white wine
  • 3 garlic cloves, minced
  • 2 teaspoons chopped fresh sage
  • 2 tablespoons flour
  • 1 cup Heavy Cream
  • 1 cup shredded Smoked Gouda
In This Recipe
Directions
  1. Preheat oven to 400.Toss the cauliflower with 2 Tbl oil; season with salt and pepper. Spread on rimmed baking sheet in single layer and bake until tender, about 30-40 minutes. Reserve.
  2. Meanwhile, cook bacon in large skillet over medium heat until crisp; remove bacon, cool and crumble. Reserve bacon. Add onions to the bacon fat and cook, stirring frequently until the onions are caramelized, about 20 minutes. Raise the heat to medium-high, add the wine and simmer briskly until the liquid is nearly evaporated, about 10 minutes. Add the reserved bacon, cauliflower, garlic and sage. Toss and season to taste with salt and black pepper. Transfer the mixture to a greased shallow baking dish.
  3. Combine the flour with 1/4 cup of the cream, to form a smooth paste. Gradually add remaining cream and garlic; season with salt and pepper to taste, and then mix with the cauliflower mixture and cheese.
  4. Bake the casserole, uncovered, at 400 for 15-20 minutes, until done. (Casserole will be bubby and brown)

See what other Food52ers are saying.

  • Karen_and_Charlie
    Karen_and_Charlie
  • AntoniaJames
    AntoniaJames
  • Crispini
    Crispini

3 Reviews

Crispini April 21, 2012
Good grief! Absolutely delicious! Enjoyed it during an unseasonalby cold and wet April, now I'll save it for next fall and winter, as this is comfort food at its finest. We love cauliflower and I enjoy discovering the endless variety of ways to prepare it. Thank you!
 
Karen_and_Charlie October 5, 2010
Sounds spectacular! Am going to put it on the menu for this week! Can't wait.
 
AntoniaJames October 4, 2010
Yes, this certainly does sound luscious. Love it, especially the smoked gouda . . . a great choice with the bacon, sage, onion and white wine. Definitely saving this one to try!! ;o)