Cauliflower Mac ‘N Cheese with English Cheddar and Bacon

• Gluten free

• Meat

  • 6 slices Bacon

• Produce

  • 1 medium head Cauliflower
  • 2 Garlic cloves
  • 1/4 cup Green onion

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt
  • 1/2 tsp Xanthan gum

• Dairy

  • 5 oz English cheddar, good
  • 1 cup Whipping cream

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 medium head cauliflower
• 6 slices bacon, chopped
• 2 garlic cloves, minced
• 1 cup whipping cream
• 5 ounces good English Cheddar, such as Kingdom, grated
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup sliced green onion

Directions

• Cut cauliflower into florets and place into a large pot with about 1 inch of water in the bottom. Bring to a boil, then reduce heat and steam until it can be pierced with a fork but isnt mushy, 5 to 10 minutes.
• Drain well, then return to the warm pot for a few minutes to draw out more moisture. Drain again.
• Meanwhile, add bacon to the pot and cook over medium heat until crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tbsp of bacon grease from the pot and return to heat.
• Add garlic and sauté until fragrant, about 30 seconds, then add whipping cream and bring to just a simmer. Add the cheddar and stir until melted.
• Remove from heat and quickly whisk in xanthan gum to combine. Season to taste with salt and pepper.
• Preheat oven to 350F.
• Using your fingers, shred cauliflower into small macaroni-sized pieces and place in the bottom of a casserole dish or a cast iron skillet. Sprinkle with bacon. Pour cheese sauce evenly over the cauliflower and top with additional grated cheese, if desired.
• Bake until bubbly and browned on top, 15 to 20 minutes. Sprinkle with green onions and serve.