Cauliflower AuGratin
Source of Recipe
Smiley Girl @ Somersize Site
Recipe Introduction
Level 1 ~ Pro/Fat & Veggies ~ My husband says this is his favorite cauliflower recipe so far. My small adjustments to our tastes are in (..). Smiley Girl's quote: There are many recipes out there for cauliflower au gratin. This is my own somersized version. It is very rich and satisfying, a nice substitute for potatoes.
List of Ingredients
1 large head of cauliflower (I use a medium head)
1 1/2 cups cream (1 cup)
6 ounces cream cheese (I use 4 ounces, then add 1 cup shredded cheese of choice)
5 slices bacon, fried and crumbled (Hormel crumbled bacon)
1/2 cup grated parmesan cheese (1/3 cup)
salt
fresh ground pepper
fresh ground nutmeg (to taste) (Deb - 1/4 teaspoon)
Recipe
Trim leaves and the end of stalk from cauliflower. Cut into quarters and steam for 10 to 15 minutes, until crisp-tender. Turn off the heat, but leave the cauliflower in the covered pot while you prepare the sauce.
Heat the cream in a small saucepan over medium heat. Whisk in the cream cheese (I add the shredded cheese now), keep whisking until it is smooth and then let the mixture come to a boil. Generously season with salt, ground pepper and ground nutmeg.
Remove the cauliflower to a cutting board. Rather than separate it into "florets," cut each quarter of the cauliflower into slices, about 1/4 inch thick. Some pieces will crumble, that's OK.
Place a layer of cauliflower on the bottom of an 8 x 8 pan. Season with salt and pepper. Place the rest of the slices and any crumbled pieces on top. Season that layer with salt and pepper. Pour the hot cream mixture over the cauliflower. Sprinkle the parmesan cheese on the top.
Bake in a 400 degree oven for about 30 minutes, then add the crumbled bacon and bake for 10 - 15 minutes more, until the top is browned and the cauliflower is completely tender. The cream should be reduced and thickened. Enjoy!
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