Side Pannel
Bacon Sriracha Cauliflower Gratin
Bacon Sriracha Cauliflower Gratin
- Recipe Submitted by maryjosh on 01/14/2019
Ingredients List
- 1 head of cauliflower
- 4 slices cooked bacon, chopped
- 1-2 cloves garlic, minced
- 4 TBSP unsalted butter
- 1/4 cup all purpose flour
- 1.5 cups milk or cream (room temp.)
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 1/3 cup grated gouda cheese
- 1 TBSP Sriracha
- TOP WITH
- 1/4 cup grated Gouda cheese
- a hearty drizzle or two of Sriracha
- 8-10 crushed buttery crackers or bread crumbs
Directions
Preheat oven to 350 degrees F.
Set aside a bowl of water and ice to shock your veggies post-blanching to keep them al-dente. For soft cauliflower you can skip this step.
Cook the cauliflower florets in a pot of boiling water with a pinch of salt for about 5-7 minutes until tender.
Drain and toss cauliflower into the ice bath to halt the cooking process and keep the cauliflower's integrity. We want tender, al-dente cauliflower - no mushy veggies here! Though you can absolutely adjust the texture to your liking.
While it chills, start your sauce.
Melt butter in a saucepan over medium-low heat and add your minced garlic.
Add flour, slowly, whisking constantly to create your roux.
Pour warmed or room temperature milk/cream into the butter mixture and whisk constantly until thickened.
Remove from heat and add salt nutmeg, and 1/3 cup grated Gouda cheese. Stir until the cheese melts into the sauce and add your Sriracha.
Remove your cauliflower from the ice bath with a slotted spoon and move it to a baking dish.
Pour the sauce over your cauliflower and toss to coat.
Top with additional cheese, bacon, and crushed crackers or bread crumbs.
Bake at 350 degrees F for 20-30 minutes until golden and bubbly.
Top with an additional drizzle of sriracha and dive in!
Set aside a bowl of water and ice to shock your veggies post-blanching to keep them al-dente. For soft cauliflower you can skip this step.
Cook the cauliflower florets in a pot of boiling water with a pinch of salt for about 5-7 minutes until tender.
Drain and toss cauliflower into the ice bath to halt the cooking process and keep the cauliflower's integrity. We want tender, al-dente cauliflower - no mushy veggies here! Though you can absolutely adjust the texture to your liking.
While it chills, start your sauce.
Melt butter in a saucepan over medium-low heat and add your minced garlic.
Add flour, slowly, whisking constantly to create your roux.
Pour warmed or room temperature milk/cream into the butter mixture and whisk constantly until thickened.
Remove from heat and add salt nutmeg, and 1/3 cup grated Gouda cheese. Stir until the cheese melts into the sauce and add your Sriracha.
Remove your cauliflower from the ice bath with a slotted spoon and move it to a baking dish.
Pour the sauce over your cauliflower and toss to coat.
Top with additional cheese, bacon, and crushed crackers or bread crumbs.
Bake at 350 degrees F for 20-30 minutes until golden and bubbly.
Top with an additional drizzle of sriracha and dive in!
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