Bacon Sriracha Cauliflower Gratin
Bacon Sriracha Cauliflower Gratin features tender blanched cauliflower florets baked in a garlic-infused cheese sauce with sharp gouda and a spicy kick from sriracha. Crispy bacon pieces add a smoky, savory note, while crushed buttery crackers provide a crunchy topping. The sauce is thickened with a roux and seasoned simply with salt and nutmeg to complement the heat and richness. This gratin balances creamy and spicy flavors with tender yet slightly firm cauliflower, making it a flavorful vegetable side with texture and depth.
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
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 378
% 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.