Bacon-Sage Cauliflower "Au Gratin"
This is comfort food, in the best possible way. I'm never fully quite sure what makes a particular dish "comfortable", but ... I feel confident in the stance that this particular dish exudes it.
It's actually really quite simple. It's partially cooked cauliflower (boiled in salted water), then tossed with a cheese sauce, bacon and fresh sage. It's then placed into a baking vessel, where it's topped with almond meal and ... more cheese!
The end result is a soft, comforting mélange of cheesy, creamy and bacon-y goodness. YUM!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 Servings
- 1 head large cauliflower stem and leaves removed and cut into small florets
- 1 recipe low carb alfredo sauce (about 2 cups)
- 1 tbsp fresh sage chopped
- 1/4 cup bacon bits
- 1/4 cup almond meal
- 1/4 cup parmesan (reggiano) cheese grated
Place a large pot full of water on the stove to boil.
Pre-heat your oven to 425 F.
If your Alfredo sauce is cold, warm it in a medium sized sauce pan.
Once your water is boiling, add a healthy amount of salt to the water.
Add your cauliflower florets to the water and simmer for about 3 minutes.
Strain the cauliflower, so that all the water is removed.
Stir the cauliflower into the alfredo sauce. Add the sage and bacon bits, as well.
Once the cauliflower is evenly coated with the cheese sauce, pour it into a greased baking pan. I used a 9 inch round silicone baking pan, but a 9x13 casserole pan will work, as well. All we're really doing is browning the top. It's all already mostly cooked, at this point.
Dust the top of the cauliflower with the almond meal and parmesan cheese.
Bake in the oven for about 15 to 20 minutes, or until the top is nice and toasty brown.
Serving: 8g | Calories: 389.24375kcal | Carbohydrates: 10.1175g | Protein: 16.3275g | Fat: 32.8825g | Fiber: 3.315g