Bacon Sriracha Cauliflower Gratin
User Reviews
5
Bacon Sriracha Cauliflower Gratin
Description
This gratin begins by cooking cauliflower florets until tender but still firm, then shocking them in ice water to halt cooking and preserve texture. A beurre manié sauce is created by melting butter and garlic, whisking in flour to form a roux, then gradually adding room temperature milk or cream, resulting in a thickened base. Salt, nutmeg, grated gouda cheese, and sriracha are incorporated into the sauce, blending creaminess with gentle heat. Cooked bacon is folded into the cauliflower and sauce mixture.
The mixture is topped with additional gouda cheese, a hearty drizzle of sriracha, and crushed buttery crackers for crispness. Baking at 350°F melts cheese and crisps the topping, producing a gratin with a rich, creamy interior and a slightly crunchy exterior. The interplay of smoky bacon, warm spice, and tender cauliflower creates a layered flavor experience.
This dish works well as a robust vegetable side alongside various mains. It can be adapted in texture by omitting the ice bath if a softer cauliflower is preferred.
Nutrition estimations are noted to guide dietary considerations, but adjustments can be made in ingredient amounts or substitutions as needed.
Ingredients
- 1 cauliflower head
- 4 lices Bacon cooked, chopped
- 1-2 cloves garlic minced
- 4 TBSP butter unsalted
- ¼ cup all-purpose flour
- 1.5 cups milk room temp, or cream
- ¼ tsp salt
- ⅛ tsp nutmeg
- ⅓ cup gouda cheese grated
- 1 TBSP sriracha
TOP WITH
- ¼ cup gouda cheese grated
- sriracha a hearty drizzle or two
- 8-10 crackers buttery, crushed, or bread crumbs
Instructions
- Preheat oven to 350 degrees F.
- Set aside a bowl of water and ice to shock your veggies post-blanching to keep them al-dente. For soft cauliflower you can skip this step.
- Cook the cauliflower florets in a pot of boiling water with a pinch of salt for about 5-7 minutes until tender.
- Drain and toss cauliflower into the ice bath to halt the cooking process and keep the cauliflower's integrity. We want tender, al-dente cauliflower - no mushy veggies here! Though you can absolutely adjust the texture to your liking.
- While it chills, start your sauce.
- Melt butter in a saucepan over medium-low heat and add your minced garlic.
- Add flour, slowly, whisking constantly to create your roux.
- Pour warmed or room temperature milk/cream into the butter mixture and whisk constantly until thickened.
- Remove from heat and add salt nutmeg, and 1/3 cup grated Gouda cheese. Stir until the cheese melts into the sauce and add your Sriracha.
- Remove your cauliflower from the ice bath with a slotted spoon and move it to a baking dish.
- Pour the sauce over your cauliflower and toss to coat.
- Top with additional cheese, bacon, and crushed crackers or bread crumbs.
- Bake at 350 degrees F for 20-30 minutes until golden and bubbly.
- Top with an additional drizzle of sriracha and dive in!
Notes
- Shock cauliflower in ice water after boiling to keep florets al dente and prevent overcooking.
- You can skip the ice bath if a softer cauliflower texture is preferred.
- Use unsalted butter to control salt level in the sauce.
- Adjust sriracha amount to taste for desired spice level.
- Nutrition values are estimated; modify ingredients as necessary for dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 78mg | 26% |
| Sodium | 741mg | 31% |
| Potassium | 642mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 603IU | 12% |
| Vitamin C | 72mg | 80% |
| Calcium | 356mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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