Cheesy Cauliflower with Turkey Bacon
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 142.8
- Total Fat: 9.3 g
- Cholesterol: 21.4 mg
- Sodium: 264.8 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 2.2 g
- Protein: 6.6 g
View full nutritional breakdown of Cheesy Cauliflower with Turkey Bacon calories by ingredient
Introduction
With some lower calorie substitutions and decreased portion size, this becomes a comfort-food side without the guilt!adapted from www.the-baker.chick.com With some lower calorie substitutions and decreased portion size, this becomes a comfort-food side without the guilt!
adapted from www.the-baker.chick.com
Number of Servings: 10
Ingredients
-
8 Slices Turkey Bacon
1 Large Head Cauliflower, cut into bite-sized pieces
3 Tbsp Flour
3 Tbsp Extra Virgin Olive Oil (Garlic Flavored recommended)
2 Cups 1% low fat lactose free milk
2oz Gouda Cheese, shredded
2 Tbsp Panko Bread Crumbs
1 Tbsp Parmesan Cheese, grated
Seasonings, to taste (sea salt, freshly cracked pepper, chives, smoked paprika)
Tips
This recipe was made with ALL lactose-free dairy products and turned out beautifully!
Keep leftovers in airtight container. Reheats well in oven or microwave.
Directions
In a large skillet over medium-high heat, cook the bacon until crispy and browned. Set aside on some paper towel. Crumble when cooled.
Heat a large pot of salted water on high until boiling. Add the cauliflower and cook for 2-3 minutes or until about half-way soft. Drain and set aside.
Wipe out the same pot and heat olive oil. Whisk in the flour constantly until golden. Stir in the milk and stir constantly until thick and creamy. Stir in gouda and seasonings to taste.
Add the cauliflower and bacon to the cheese mixture and toss to combine. Pour into an 8x8 or similarly-sized baking dish and top with panko crumbs and parmesan cheese.
Bake at 375F for 20 minutes or until bubbly and golden. Run the broiler for a couple minutes if desired to make the top even more browned.
Serving Size: Makes 10 servings
Heat a large pot of salted water on high until boiling. Add the cauliflower and cook for 2-3 minutes or until about half-way soft. Drain and set aside.
Wipe out the same pot and heat olive oil. Whisk in the flour constantly until golden. Stir in the milk and stir constantly until thick and creamy. Stir in gouda and seasonings to taste.
Add the cauliflower and bacon to the cheese mixture and toss to combine. Pour into an 8x8 or similarly-sized baking dish and top with panko crumbs and parmesan cheese.
Bake at 375F for 20 minutes or until bubbly and golden. Run the broiler for a couple minutes if desired to make the top even more browned.
Serving Size: Makes 10 servings