This smoky bacon-Cauliflower or gratin A hearty side for the holidays with a cheese sauce. Baked to melty perfection and topped with fresh thyme, it takes festive comfort food to the next level.
Why You'll Love This Cauliflower Recipe
This easy cauliflower au gratin with melted cheese, herby thyme, and bacon is a go-to for the holiday season.
- Preparation-friendly. Boil the cauliflower and make the cheese sauce in advance to save prep time.
- versatile Make it vegetarian, spice it up, top it with crispy panko, or add juicy ground turkey if you like.
- Perfect for the holidays. This recipe is a cauliflower twist on a classic holiday side.
- Great for leftovers. You can add a variety of leftover cheese, roasted cauliflower, and even cauliflower alfredo sauce.
What you will need
The crispy bacon and herbs balance the creamy richness of the thyme sauce. Scroll down to the recipe card at the bottom of the post for exact amounts.
- bacon – Use regular or thick-cut bacon.
- Cauliflower- Make sure you remove any large, thick stems from the florets.
- Unsalted butter- If you use salted butter, reduce the salt in the rest of the recipe.
- flour- You can use cornstarch instead.
- milk – Go for 2% or whole milk, they both work. Avoid plant-based milk as it is water-based.
- white cheddar – I love the Tillamook brand, but add your favorites.
- Thyme – Feel free to use fresh or dried.
- salt and pepper- Kosher salt and freshly-cracked pepper are best.
Can I use frozen cauliflower?
Absolutely! Frozen cauliflower is a great swap for fresh cauliflower in this recipe. It will also save you prep time as it is already cut into flowers. If you use frozen cauliflower, make sure it is completely thawed and drained.
How to Make Bacon Cauliflower Au Gratin
The secret to this cauliflower or gratin casserole is to whisk the sauce so well that you remove any large clumps in it. Scroll to the bottom of the post for the full recipe card.
- Cook the bacon. Preheat oven to 400F. Place a skillet over medium-high heat. Add the bacon and cook for 3-4 minutes or until crisp. Remove from heat and set it on a paper towel-lined plate. Drain all the bacon fat from the skillet.
- Boil the cauliflower. Bring a large pot of water to a boil. Add the cauliflower and cook for 4-5 minutes or until just tender. Remove from heat and drain well. Transfer it to a 13×9″ baking dish.
- Make the cheese sauce. Place a medium-sized pot over medium-high heat. Melt the butter and add the flour. Keep stirring continuously for 3 minutes. Slowly pour in the milk, stirring, and bring the mixture to a boil. Reduce the heat. Let it cook for 6-8 minutes, stirring occasionally. Remove from heat. Whisk in cheese, thyme, salt and pepper until smooth.
- Collect it. Pour the cheese sauce over the cauliflower. Mix the sauce and cauliflower together until completely coated. Sprinkle with bacon, more thyme and cheese.
- Bake it. Pop it in the oven for 20 minutes or until the top is lightly browned and the cheese is melted. Remove from heat. Let cool for 10 minutes. Serve and enjoy!
Tips and variations
This tender cauliflower au gratin is an easy way to use up leftover roasted cauliflower, Alfredo sauce, and cheese.
- Line it up. Minimize cleanup by lining a baking dish with parchment paper. It also helps prevent sticking.
- Use leftovers. Skip boiling the cauliflower and use the leftovers Parmesan Roasted Cauliflower or Cauliflower with Smoky Maple Spice Alternatively you can also mix Cauliflower Alfredo Sauce In cheese sauce to reduce food waste.
- Add spices. Toss cooked cauliflower with 1 tablespoon garlic powder, 2 teaspoons paprika, and 1/4 teaspoon red pepper adds depth to the side dish.
- Cut them to pieces. Take all the leftover bits of melted cheese you have in your fridge and grate them to make your own mixture. You can use mozzarella, gouda, cheddar, muenster, etc.
- Add protein. Mixing 2-3 cups of ground turkey or shredded chicken into the casserole makes it heartier.
- Make it vegetarian. Omit the bacon in the recipe or use a vegan “bacon” substitute to make this recipe vegetarian.
- Add the garnish. Top freshly baked cauliflower with chopped parsley, crispy panko or deep-fried shallots for more flavor and texture.
Serving advice
This cheesy cauliflower or corn is a quick baked side for your Thanksgiving or Christmas dinner. I love serving it with me Thank you Türkiye, Maple Smoked Türkiyeor Garlic Herb Turkey Breast. If you like steak, go for me Herb Crusted Tenderloin or Grilled filet mignon. Side ideas include mine Air Fryer Green Beans, Cranberry Sausage StuffingAnd Kale Salad with Cranberries.
How to Store Cauliflower Au Gratin
Keeping a batch in the freezer will make the holiday season easier in your kitchen.
- Fridge: Keep it in an airtight container for up to 4 days. Covering the baking dish tightly with foil also works. Discard immediately if it tastes sour or bitter.
- Freezer: This method works for cooked or raw (but assembled) casseroles. Cover the baking dish with plastic wrap. Transfer to a freezer bag. Thaw it overnight in the fridge and reheat/bake as usual.
- To reheat it: Microwave in 20-second intervals, stirring between each, until heated through. You can use the oven at 300F for 30-35 minutes.
An even easier veggie side to try
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This creamy cauliflower au gratin recipe with crispy bacon, thyme, and homemade cheese sauce is an easy, veggie-packed holiday side.
- Preheat oven to 400 degrees Fahrenheit.
- Bring a small skillet to medium high heat. Add bacon and fry until crispy, about 3-4 minutes.
- Remove the bacon from the skillet and place on a paper towel-lined plate to drain the grease. Set aside.
- Bring a large pot of water to a boil.
- Add the cauliflower florets to the pot and cook for 4-5 minutes, until the cauliflower is just tender.
- Pour the cooked cauliflower into a colander and drain all the liquid. (Make sure all the liquid is gone, so you don't end up with a watery casserole)
- Pour the drained cauliflower into a 13×9 inch baking dish.
- Meanwhile, heat a medium saucepan over medium-high heat.
- Add the butter to the sauce pan and melt. Then add the flour to the pan. Whisk together the flour and butter, continuing this for at least 3 minutes.
- Then slowly pour in the milk, whisking all the time. Boil the milk mixture. Reduce the heat. Allow the milk mixture to simmer for about 6-8 minutes to thicken. Sometimes whispering.
- Remove the saucepan from the heat. Add 1 1/4 cups shredded cheese, fresh thyme, salt and pepper.
- Stir until the cheese melts and the mixture is smooth.
- Pour the cheese sauce over the cauliflower.
- Using a spoon, gently mix together the cheese sauce and cauliflower.
- Sprinkle bacon, extra fresh thyme, and 2 tablespoons shredded cheese over cauliflower.
- Place the baking dish in the oven and bake for 20 minutes until lightly browned.
- Remove from oven and serve.