A Cauliflower + Bacon Gratin from The Whole Smiths. A MUST-make.
Print Recipe
5 from 1 vote

Cauliflower + Bacon Gratin

A Cauliflower + Bacon Gratin from The Whole Smiths. A MUST-make!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side, Vegetable
Cuisine: American
Servings: 4
Author: The Whole Smiths

Ingredients

  • 1 head of cauliflower broken down into small florets about 2 pounds
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons salt
  • 5 slices Farmer John California Natural bacon cut into pieces
  • 2 tablespoons butter or ghee
  • 2 tablespoons gluten-free flour see other options in post
  • 1/4 teaspoon black pepper
  • 1 [1/4] cups milk almond milk works too
  • 1/2 cup grated asiago cheese
  • 1/3 cup grated gruyere cheese
  • 1 teaspoon chopped thyme
  • 1/2 cup crushed pork rinds

Instructions

  • Preheat the oven to 425* F. Line a large baking sheet with parchment paper.
  • Add the cauliflower florets, olive oil and 1 teaspoon of salt into a large bowl and toss to coat. Spread the cauliflower onto the baking sheet and roast for 25 - 30 minutes until the cauliflower is tender and golden brown on the edges.
  • Add the bacon pieces to a saucepan over medium heat and cook until they are lightly crisped, about 7 minutes. Remove from the pan and drain the bacon grease. Do not clean the entire pan but instead leave the leftover bits of bacon in the pan.
  • Heat the saucepan over medium heat. Once the pan is hot add the butter and let it melt. Once the butter is melted slowly sprinkle the gluten-free flour into the butter, constantly whisking. You will have a thick paste known as a roux. Add your milk to the roux, constantly whisking until it is smooth.
  • Add in the cheeses and continue to whisk until it is melted and smooth.
  • Once the cauliflower is done roasting, add it back into a large bowl and pour the cheese sauce over the cauliflower. Add the thyme and bacon and stir to combine until the cauliflower is completely coasted.
  • Add the cauliflower to a baking dish and top with the crushed chicharrones.
  • Reduce the oven temperature to 375*F. Bake for 20-25 minutes until the dish starts to bubble.