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Cheddar Bacon Cauliflower Casserole - Creamy, Cozy, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower (about 2 to 2.5 pounds), cut into small florets
  • 6 slices thick-cut bacon, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or use a 1:1 gluten-free blend)
  • 1 cup whole milk
  • 1/2 cup heavy cream (or half-and-half)
  • 2 cups shredded sharp cheddar cheese, divided
  • 2 ounces cream cheese, softened
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional, but recommended)
  • Salt and black pepper, to taste
  • 2 green onions, thinly sliced
  • Optional topping: 1/4 cup grated Parmesan and 1/4 cup pork panko or regular breadcrumbs for extra crunch

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook the bacon: In a large skillet over medium heat, cook chopped bacon until crisp, 6–8 minutes. Transfer to a paper towel–lined plate. Reserve 1 tablespoon of bacon drippings in the skillet; discard the rest or save for another use.
  3. Par-cook the cauliflower: Bring a large pot of salted water to a boil. Add florets and cook 3–4 minutes, until just fork-tender. Drain well and spread on a towel to steam-dry for a few minutes. Dry florets help the sauce cling.
  4. Make the cheese sauce base: In the skillet with bacon drippings, melt butter over medium heat. Whisk in flour to form a roux; cook 1 minute, stirring. Slowly whisk in milk and cream until smooth. Simmer 2–3 minutes until slightly thickened.
  5. Add flavor: Whisk in cream cheese, Dijon, garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until smooth and creamy.
  6. Melt in the cheddar: Reduce heat to low. Stir in 1 1/2 cups shredded cheddar until melted. Taste and adjust seasoning. The sauce should be well-seasoned before it hits the cauliflower.
  7. Combine: Add the drained cauliflower to the skillet (or a large bowl) and toss gently to coat. Fold in half the bacon and half the green onions.
  8. Assemble: Spoon the mixture into the prepared baking dish. Sprinkle with the remaining 1/2 cup cheddar and, if using, Parmesan and breadcrumbs/pork panko for crunch. Top with the remaining bacon.
  9. Bake: Bake 18–22 minutes, until bubbling around the edges and the top is lightly golden.
  10. Finish and serve: Let rest 5–10 minutes to set. Garnish with remaining green onions. Serve warm.