Cauliflower Bacon & Cheddar Gratin

Posted by Pierre Dupont on

I made this Cauliflower Gratin for dinner last night and it's so much better than mac & cheese. Instead of plain old noodles, there's cauliflower... and lots of BACON. You'll want to cook the cauliflower a little first so that it doesn't take forever in the oven. But don't overcook it or it will be mushy. This recipe will serve 4-6 people.  For 2-3 servings just half all the ingredients.

I modified the recipe by using a bit less cheddar in the sauce and substituting in some creamy Okanagan goat cheese that I had in the fridge. For the topping, I used Old Croc Extra Sharp Cheddar from Australia -- it has some serious bite.  The combination of bacon, cheddar, onion and cauliflower is delicious. Try it.


  • 1 large (or 2 small) head cauliflower, cut into bite size florets
  • 4 tbsp. butter
  • 1/3 cup all-purpose flour
  • 1 yellow onion, diced
  • 3 cups half & half (10%) cream
  • 300g (3 cups) sharp cheddar, shredded
  • Salt and freshly ground black pepper
  • 8 slices bacon, cooked and chopped into pieces


  1. Preheat oven to 375°F.
  2. In a large pot of salted boiling water, blanch cauliflower, 3 minutes. Drain and squeeze cauliflower of water.
  3. Make cheese sauce: In a large skillet, melt butter. Add onions and cook until fragrant, 2-3 minutes, then add flour and stir until golden, 2 minutes. Add cream and bring to a low simmer. Remove from heat and stir in half of cheddar until melted, then season with salt and pepper. 
  4. Add drained cauliflower into cheese sauce and stir until combined. Stir in all half of cooked bacon until combined,
  5. Pour mixture into a shallow baking dish and then top with remaining cheddar and bacon.
  6. Bake until cauliflower is tender and cheese is golden, 30-40 minutes.


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