This smokey bacon-cauliflower au gratin with a cheese sauce is a hearty side for the holidays. 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 effortless cauliflower au gratin with melty cheese, herby thyme, and bacon is a go-to for the holiday season.
- Prep-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 prefer.
- Perfect for the holidays. This recipe is a cauliflower twist on a classic holiday side.
- Great for leftovers. You can add different kinds of leftover cheese, roasted cauliflower, and even cauliflower Alfredo sauce.
What You’ll Need
Crispy bacon and herby thyme balance out the sauce’s creamy richness. Scroll 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 – Reduce the salt in the rest of the recipe if you use salted butter.
- Flour – You can use cornstarch instead.
- Milk – Go for 2% or whole milk, they both work for this. Avoid plant-based milk because it’s water-based.
- White cheddar – I love Tillamook brand, but add your favorite.
- 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 should also save you prep time because it’s already cut into florets. If you use frozen cauliflower, just make sure it’s completely thawed and drained.
How To Make Bacon Cauliflower Au Gratin
The secret to this cauliflower au gratin casserole is whisking the sauce so well you remove any large clumps in it. Scroll to the bottom of the post for the full recipe card.
- Cook the bacon. Preheat the oven to 400F. Place a skillet over medium-high heat. Add the bacon and cook it for 3-4 minutes or until crispy. Remove it from the heat and set it on a paper towel-lined plate. Discard all the bacon fat from the skillet.
- Boil the cauliflower. Bring a large pot of water to a boil. Add the cauliflower and boil it for 4-5 minutes or until just tender. Remove it from the heat and strain 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. Whisk continuously for 3 minutes. Slowly pour in the milk, stirring and bringing the mixture to a boil. Reduce it to a simmer. Let it cook for 6-8 minutes, whisking occasionally. Remove it from the heat. Whisk in the cheese, thyme, salt, and pepper until smooth.
- Assemble it. Pour the cheese sauce over the cauliflower. Gently mix the sauce and cauliflower together until completely coated. Sprinkle with bacon, more thyme, and cheese.
- Bake it. Pop it into the oven for 20 minutes or until the top is slightly browned and the cheese is melty. Remove it from the heat. Let cool for 10 minutes. Serve and enjoy!
Tips & Variations
This tender cauliflower au gratin is a simple way to use up leftover roasted cauliflower, Alfredo sauce, and cheese.
- Line it. Reduce clean-up by lining the baking dish with parchment paper. It also helps prevent sticking.
- Use leftovers. Skip the boiling of cauliflower and use leftover Parmesan Roasted Cauliflower or Cauliflower with Smoky Maple Spice instead. You can also mix Cauliflower Alfredo Sauce into the cheese sauce to reduce food waste.
- Spice it up. Tossing the boiled cauliflower in 1 tablespoon garlic powder, 2 teaspoons paprika, and 1/4 teaspoon cayenne pepper gives the side dish more depth.
- Shred them. Grab all the leftover bits of melty cheese laying around in your fridge and grate them to create your own blend. You can use mozzarella, Gouda, cheddar, Muenster, etc.
- Add protein. Mixing 2-3 cups ground turkey or shredded chicken into the casserole makes it heartier.
- Make it vegetarian. Skip the bacon in the recipe or use a vegan “bacon” alternative to make this recipe vegetarian.
- Add garnishes. Top the freshly baked cauliflower with chopped parsley, crispy panko, or deep fried shallots for more flavor and texture.
Serving Suggestions
This cheesy cauliflower au grain is a quick baked side for your Thanksgiving or Christmas dinners. I love serving it with my Thanksgiving Turkey, Maple Smoked Turkey, or Garlic Herb Turkey Breast. If you prefer steak, go for my Herb Crusted Tenderloin or Grilled Filet Mignon. Side ideas include my Air Fryer Green Beans, Cranberry Sausage Stuffing, and Kale Salad with Cranberries.
How To Store Cauliflower Au Gratin
Keeping a batch in the freezer will make the holiday season way easier on your kitchen.
- Fridge: Place it in an airtight container for up to 4 days. Tightly covering the baking dish with foil works too. Discard immediately if it tastes sour or bitter.
- Freezer: This method works for the cooked or raw (but assembled) casserole. 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 it in 20-second intervals, stirring between each one until warm. You can also use the oven at 300F for 30-35 minutes.
More Easy Veggie Sides To Try
Description
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 F.
- Bring a small skillet to medium high heat. Add the bacon and saute until crispy, about 3-4 minutes.
- Remove bacon from the skillet and place on a paper towel lined plate to let the grease drain out. 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 cooked cauliflower into a colander and drain all the liquid. (Be sure all liquid is gone, so you don’t end up with a watery casserole)
- Pour drained cauliflower into a 13×9 inch baking dish.
- In the meantime, heat a medium saucepan to medium high heat.
- Add butter to sauce pan and melt. Then add flour to pan. Whisk the flour and butter together, continue to do so for at least 3 minutes.
- Then slowly pour in the milk, whisking the entire time. Bring milk mixture to a boil. Reduce to simmer. Let the milk mixture simmer for about 6-8 minutes to thicken up. Whisking occasionally.
- Remove the saucepan from the heat. Add in the 1 1/4 cup shredded cheese, fresh thyme, salt, and pepper.
- Whisk until cheese is melted and mixture is smooth.
- Pour cheese sauce over the cauliflower.
- Using a spoon, gently mix the cheese sauce and cauliflower together.
- Sprinkle the top of the cauliflower with bacon, additional fresh thyme, and 2 tablespoons of shredded cheese.
- Place baking dish in the oven and bake for 20 minutes until slightly browned.
- Remove from oven and serve.
