- 2 Small heads of cauliflower cut into florets
- 3 tbsp Flour
- 2 tbsp Butter unsalted
- 3 Cloves minced garlic
- 2 c Milk
- 1 ½ c Shredded cheddar cheese
- 2 oz Cream cheese softened
- 6 Slices bacon cooked and crumbled
- ¼ c Chopped green onions
- Salt and pepper to taste
Preheat the oven to 350 degrees.
In a large pot, bring the cauliflower florets in salted water to a boil for 3 minutes. Drain completely, and rinse with cold water to stop the cooking process.
In a saucepan, melt the butter over medium heat.
Add in the garlic, and cook for 30 seconds.
Sprinkle in the flour and cook for a few minutes, stirring often.
Slowly whisk in the milk, and cook to thicken.
Add in the cream cheese, and stir until melted completely.
Remove the thickened mixture from the heat, and add in 1 cup of the shredded cheddar cheese, as well as salt and pepper to taste.
Place the drained cauliflower in a greased casserole dish.
Pour the cheese sauce over top of the cauliflower, and toss to coat.
Add ¾ of the crumbled bacon and chopped green onions, stirring to mix well.
Sprinkle the remaining ½ cup of cheddar cheese on top of the cauliflower.
Top the mixture with the remaining crumbled bacon and chopped green onions.
Bake for 30 minutes until bubbly and slightly browned on the top.