For me, Thanksgiving dinner is on the sides. Ooh, I can not get enough. Actually I do not care much about Turkey. I eat and enjoy it, but if it was missing and instead I just had a full plate of sides I'd be a happy camper. Anyone with me?
There are classics like mashed and Farce of Great grandmother are non-negotiable, but I also like a lot of new sides which rotate each year as Creamed Spinach, Pumpkin Mac & Cheese and Roasted brussells Choux. And then there is this delicious dish.
This side is creamy, cheesy and oh so satisfying. It's like mac & cheese, but with pieces of cauliflower instead of bites and pieces of crispy bacon. The top is super crisp and golden and you cook it just oh so good.
I like it so much, I think I will continue to change the combo of taste and try new ways of being sneaky cauliflower. This version is really simply Cabot cheddar, smoked bacon and panko, but the possibilities are endless. I can not wait for Thanksgiving to chow down on it again !!
- 8 slices bacon, chopped
- 4 cups cauliflower, cut into bite-sized pieces
- 3 tablespoons flour
- 3 tablespoons butter
- 2 cups milk
- 1½ cheddar cup and a little more for garnish
- ½ cup panko breadcrumbs
- pinch chopped fresh parsley
- in a large skillet over medium-high heat, cook bacon until 'that crisp and browned. Set aside on some paper towel.
- Heat a large pot of salted water on high until boiling. Add cauliflower and cook ⅔ minutes or until soft about halfway. Drain and reserve.
- Wipe the same pot and melt the butter. Stir constantly until browned flour. Add the milk and stir constantly until thick and creamy. Stir in cheese and salt and pepper to taste.
- Add cauliflower and bacon to the cheese mixture and mix. Pour into a 8x8 or similar sized baking dish and top with panko and a sprinkling of cheese.
- Bake at 375F for 20 minutes or until bubbly and golden. Run the grill for a few minutes if desired to make the top more browned.
- Sprinkle with parsley before serving.