Cauliflower is the new potato.
TOTAL TIME: 0:40
COOK: 0:30
LEVEL: EASY
SERVES: 4 SERVINGS
INGREDIENTS
2 small heads cauliflower, cut into florets
2 tbsp. butter
3 cloves garlic, minced
3 tbsp. all-purpose flour
2 c. whole milk
1 1/2 c. shredded Cheddar
2 oz. cream cheese, softened
kosher salt
Freshly ground black pepper
6 slices bacon, cooked and crumbled
1/4 c. Sliced scallions
DIRECTIONS
Preheat oven to 350 degrees F. In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain and squeeze cauliflower of water.
Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer and add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted and season with salt and pepper.
In a casserole dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and scallions until combined, then top with remaining Cheddar, bacon, and scallions.
Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes.
Let cool slightly, then serve.
