Ingredients
3lbscauliflower,cut into large florets
salt and freshly ground black pepper
¼cupunsalted butter,diced into 1 tbsp pieces
½cupyellow onion,finely chopped
1tspgarlic,minced
¼cupall purpose flour
2cupsmilk
1pinchground nutmeg
1½cupssharp white cheddar cheese,shredded, divided
½cupParmesan cheese,finely shredded
⅔cupPanko bread crumbs
olive oil cooking spray
3slicesbacon,chopped and cooked
1tbspfresh parsley,chopped
Preparation
Preheat oven to 375 degrees F.
Bring a pot of salted water to a boil. Cook florets for about 5 to 6 minutes until tender but still firm. Drain well.
Meanwhile, in a medium saucepan, melt butter over medium heat. Add in onions and saute for about 4 to 5 minutes until softened.
Add in garlic and saute for 20 seconds longer. Add in flour and cook for 1½ minutes whisking constantly.
While whisking slowly pour in the milk and add nutmeg. Whisk constantly until the mixture reaches a boil, then remove from heat and stir in 1¼ cups cheddar cheese and the Parmesan. Season with salt and pepper to taste.
Pour and spread ⅓ of the cheese sauce into a 9×9-inch baking dish. Top with drained cauliflower, then slowly and evenly pour the remaining ⅔ of the cheese sauce over cauliflower.
Sprinkle over the remaining ¼ cup white cheddar then sprinkle evenly with Panko. Spray Panko with olive oil cooking spray to lightly coat.
Bake in preheated oven 20 minutes, then broil for 1 to 2 minutes to help brown further as needed.
Remove from oven, sprinkle with bacon and parsley and serve warm.
