Categories: Vegetables-cauliflower

Ingredients

• 3 heads cauliflower, broken into florets
• olive oil
• 4 strips bacon, diced
• 1 cup panko bread crumbs
• Béchamel Sauce
• 1 1/2 cups shredded smoked Gouda cheese, divided
• Béchamel sauce
• 3 Tbsp. unsalted butter
• 3 Tbsp. flour
• 3 cups milk
• Freshly grated nutmeg
• kosher salt and freshly ground black pepper

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with a silicone liner or aluminum foil.
2. Spread the cauliflower onto the baking sheet, drizzle with olive oil, and sprinkle with kosher salt and fresh ground black pepper.
3. Place in the oven and roast until tender and golden brown, turning once about halfway through cooking.
4. Meanwhile, spread the bacon in the bottom of a sauce pan and place over medium heat. Cook undisturbed until the bacon is browned on the bottom, about 10-15 minute, before stirring. When cooked, use a slotted spoon to remove from the pan and in a small bowl, combine the bacon with the panko bread crumbs. Set aside.
5. When the cauliflower is slightly tender and golden brown, transfer to a mixing bowl, add béchamel sauce and half the Gouda cheese. Place in the oven and bake until golden and bubbly, about 10-15 minutes.
6. Heat the butter in a saucepan over medium heat. When the butter melts and begins to foam add the flour. Whisk until the flour loses its raw smell, about 3-5 minutes.
7. Add the milk 1/2 cup at a time, stirring constantly allowing the milk to thicken before adding more.
8. Allow the mixture to simmer until thickened.
9. Remove from heat and stir in nutmeg. Season to taste with kosher salt and freshly ground black pepper.

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