Cheesy Cauliflower Gratin with Bacon Bread Crumbs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Fact: The cauliflower cancels out the cheesiness—and the bacon.
Ingredients
- 2 tbsp. unsalted butter, plus more for baking dish
- 1 head cauliflower, cut into florets (8 to 10 cups)
- 3 tbsp. flour
- 2 c. warm milk
- kosher salt
- Black pepper
- Pinch of ground nutmeg
- 3/4 c. grated Gruyere, divided
- 3/4 c. grated white Cheddar, divided
- 4 slices bacon
- 1/2 c. panko bread crumbs
- 1/4 c. grated Parmesan
- 2 tsp. fresh thyme
- 2 tbsp. extra-virgin olive oil
Instructions
- Preheat oven to 375 degrees F. Butter a 9-x-13" baking dish.
- Bring a large pot of salted water to a boil. Boil cauliflower for 5 minutes, then drain.
- In a saucepan, melt 2 tablespoons butter over medium-high heat. Add flour, and stir constantly until lightly browned, 4 minutes.
- Stir in warm milk, whisking constantly, and bring to a boil. Reduce heat to low and simmer until thick, 8 minutes. Whisk in 1/2 cup Gruyere and 1/2 cup cheddar. Season with salt and pepper and nutmeg.
- Meanwhile, in a large skillet over medium heat, cook bacon until crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool, then crumble and add to a small bowl with panko bread crumbs, Parmesan, and thyme. Season with salt and pepper.
- Arrange cauliflower in buttered baking dish and pour over cheese sauce. Sprinkle with remaining 1/4 cup Gruyere and 1/4 cup cheddar and top with bread crumb mixture. Drizzle with olive oil.
- Bake until cheese is bubbling, 20 minutes. Increase heat to broil and broil until bread crumbs are deeply golden,1 minute. Let cool slightly, then serve.
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