Creamy Cauliflower ‘n Cheese with Bacon

• Vegetarian
• Gluten free

• Produce

  • 1 large head Cauliflower

• Baking & Spices

  • 1/4 tsp Black pepper, freshly-cracked
  • 2 tbsp Cornstarch or arrowroot
  • 1/2 tsp Kosher salt
  • 1/8 tsp Red pepper flakes

• Dairy

  • 1/4 cup Butter
  • 1 1/2 cups Cheddar cheese, sharp
  • 1 cup Milk
  • 2 cups Pepper jack cheese

Found on barefeetinthekitchen.com

Description

Ingredients

• 1 large head of cauliflower
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/8 teaspoon red pepper flakes
• 1/4 cup butter
• 2 tablespoons cornstarch or arrowroot
• 1 cup milk
• 1 1/2 cups shredded sharp cheddar cheese
• 2 cups shredded Pepper jack cheese, reserve a cup or so for topping
• Optional: 4 slices bacon, cut into 1/2 pieces and cooked until crisp

Directions

• Rinse and pat dry the cauliflower. Remove all the leaves. Slice from the top to the bottom stem, into 1/4 thick slices. The cauliflower should basically fall apart. The idea is to create thin bite size pieces. Layer the cauliflower into the bottom of a baking dish, I use a 10-inch square or round dish. Season the slices generously with salt, pepper and red pepper flakes. Set aside.
• Preheat oven to 350 degrees. In a saucepan over medium heat, melt the butter. Add the starch and whisk to combine. Add the milk and continue whisking until smooth and heated through. Add half of the cheese and stir to combine. Continue whisking until the cheese is melted and the sauce is smooth again.
• Add the rest of the cheese (reserving about a cups worth for topping) and stir again until the sauce is smooth and the cheese has completely melted. Taste the sauce and adjust the salt and pepper to taste. Pour the cheese sauce over the cauliflower and top with the remaining cheese. Sprinkle with bacon, if desired. Bake for 20 minutes, or until cheese is golden browned and bubbling. Enjoy!