Two of my favorites things: Alfredo sauce and cauliflower! Oh, and bacon.
Ingredients
- 2 large heads cauliflower, stems removed and separated into evenly-sized florets
- 1 cup (2 sticks) unsalted butter
- 2 cups heavy cream
- 3 cups freshly shredded Parmigiano-Reggiano cheese, divided
- 1 ½ cups cooked and crumbled bacon
How to Make Cauliflower Alfredo Bake
- Preheat the oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
- Fill a large stockpot with water to three-quarters full. Add about 1 teaspoon salt.
- Bring the water to a boil over high heat.
- Add the cauliflower florets and cook for 10 minutes or until fork-tender. Drain the cauliflower well and place it in the casserole dish.
- Sprinkle half of the bacon over the cauliflower and tuck into the cauliflower florets.
- Meanwhile, in a large skillet, melt the butter over medium-low heat.
- When the butter is melted, add the heavy cream and bring to a boil, stirring often.
- Allow simmering for 10 minutes. Stir in 2 ½ cups of the cheese and stir until melted.
- Allow sauce to simmer, stirring often, for an additional 3 to 4 minutes or until the sauce coats the back of a spoon and begins clinging to the sides of the skillet.
- Pour the sauce over the cauliflower and bacon. Top with the remaining cheese and bacon.
- Bake for 45 minutes or until the cheese has melted and the cauliflower begins to brown.
Cauliflower Alfredo Bake
Yield:
6 to 8
Ingredients
- 2 large heads cauliflower, stems removed and separated into evenly-sized florets
- 1 cup (2 sticks) unsalted butter
- 2 cups heavy cream
- 3 cups freshly shredded Parmigiano-Reggiano cheese, divided
- 1 ½ cups cooked and crumbled bacon
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
- Fill a large stockpot with water to three-quarters full. Add about 1 teaspoon salt. Bring the water to a boil over high heat. Add the cauliflower florets and cook for 10 minutes or until fork-tender. Drain the cauliflower well and place in the casserole dish.
- Sprinkle half of the bacon over the cauliflower and tuck into the cauliflower florets.
- Meanwhile, in a large skillet, melt the butter over medium-low heat. When the butter is melted, add the heavy cream and bring to a boil, stirring often. Allow simmering for 10 minutes. Stir in 2 ½ cups of the cheese and stir until melted. Allow sauce to simmer, stirring often, for an additional 3 to 4 minutes or until the sauce coats the back of a spoon and begins clinging to the sides of the skillet.
- Pour the sauce over the cauliflower and bacon. Top with the remaining cheese and bacon.
- Bake for 45 minutes or until the cheese has melted and the cauliflower begins to brown.