SIDES

PREP NOTES:

INGREDIENTS:

1 pound head of caulitflower

6 slices of thin bacon, cooked and cut into 1/2 inch pieces.

¾ cup of cream

1 teaspoon of flour

½ teaspoon of each: kosher salt, black pepper & paprika

½ cup shredded Parmesan Cheese

For the topping:

½ cup of Parmesan

½ cup Panko Crumbs or Italian bread crumbs.

Olive Oil

CAULIFLOWER GRATIN

Serves 4 – 6

Spray an 8 x 8 x 2 inch pan with Pam, set aside. Preheat the oven to 350 degrees.
Prepare the cauliflower. Wash, trim and cut into florets.
Using a vegetable steamer, or a saucepan with about 1 inch of water added; add the cauliflower. Once the water is boiling, let steam with the lid on for 2 – 3 minutes. Discard the water. Immediately, layer in the prepared pan.
In a skillet, cook the bacon until crispy, then dice into 1/2 inch pieces. Set aside.
In a medium sized mixing bowl, add the cream, flour, salt, pepper, paprika, and Parmesan cheese. Whisk together. Pour evenly over the top of the cauliflower.
Sprinkle over the top: the Parmesan & Panko Crumbs or Italian bread crumbs.
Drizzle a little Olive oil over the top.
About halfway through the baking, sprinkle the pre-cooked bacon over the top.
Bake for 35 – 40 minutes, until toasty brown and the sauce is bubbly.

NOTES: I have used cheddar cheese when I am out of Parmesan cheese. It is very good as well.

Can be prepared a day ahead. Place in the fridge, add 5 minutes to the cooking time.
Recipe Origin – Giada Laurentiis, I have made adaptations.