Description

This gratin is comfort food with a twist—roasted cauliflower smothered in a velvety cheddar cream sauce, crowned with crispy bacon and a golden panko crust. It delivers all the indulgence of a classic potato bake but with a lighter, veggie-forward feel. Perfect as a side dish that steals the spotlight.

Ingredients

Scale

1 large head cauliflower, cut into florets

4 slices thick-cut bacon, cooked crisp & crumbled

2 tbsp butter

2 tbsp flour

2 cups milk (whole or 2%)

1 ½ cups sharp cheddar cheese, shredded

½ tsp garlic powder

½ tsp smoked paprika

Salt & black pepper to taste

½ cup panko breadcrumbs

1 tbsp olive oil

Instructions

Roast cauliflower: Toss florets with olive oil, season lightly, and roast at 400°F (200°C) for 20–25 minutes until tender and golden.

Make cheese sauce: In a saucepan, melt butter, whisk in flour, and cook 1 min. Slowly whisk in milk until smooth and thickened. Stir in cheddar, garlic powder, paprika, salt, and pepper.

Assemble: Spread roasted cauliflower in a baking dish. Pour cheese sauce over, sprinkle with crumbled bacon.

Top & bake: Mix panko with a drizzle of olive oil, sprinkle on top. Bake at 375°F (190°C) for 20 minutes until bubbly and golden brown.

Serve hot: Garnish with fresh herbs if you like.

Prep Time: 15 minutes
Cook Time: 45 min

Nutrition

Calories: 310 / Serving
Sugar: 6g / Serving
Fat: 21g / Serving
Carbohydrates: 16g / Serving
Fiber: 3g / Serving
Protein: 14g / Serving