Cauliflower with Bacon and Parmesan

I was really craving some potatoes au gratin, but I wouldn't give in. I know I can replace potatoes with cauliflower, so I thought, "What could be even better?" EVERYTHING is better with bacon - and if you are using cheese, why not use the KING of cheeses? Thus was this recipe born - and it's WAY better than potatoes au gratin. I don't miss them at all!!! 

 
Roasted Cauliflower with Bacon and Parmesan

Nutrition Facts 
Serving Size 122 g (serves 6 - 8) 

Amount Per Serving 
Calories 246 
Total Fat 16.5g 
Saturated Fat 8.4g 
Trans Fat 0.0g 
Cholesterol 45mg 
Sodium 695mg 
Total Carbohydrates 11.1g 
Dietary Fiber 1.2g 
Sugars 3.5g 
Protein 13.3g 


1 head cauliflower, cut into pieces (about 6 cups) 
4 ounces bacon, diced 
1/4 cup butter 
1/4 cup all-purpose flour 
1 1/2 cups milk 
1 clove garlic, whole 
1 teaspoon red pepper flakes 
1 cup grated Parmesan 
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
1/8 teaspoon freshly grated nutmeg 
1/3 cup bread crumbs (optional - you can replace with more grated Parmesan) 


Preheat the oven to 350 degrees F. 
Bring a large pot of salted water to a boil over high heat. 
Blanch the cauliflower for 2 minutes. 
Transfer the cauliflower to a buttered 9 by 13-inch baking dish or individual ramekins and let cool, about 5 minutes. 

In a small skillet over medium-high heat, brown the bacon. Transfer to a small bowl and set aside. 

In the same skillet, melt the butter. 
Add the flour and stir until combined. 
Continue stirring for 2 minutes to cook the flour. 

Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. 
Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture thickens enough to coat the back of a wooden spoon. 

Add the Parmesan, salt, pepper, nutmeg, and the reserved bacon. 
Stir to combine. 
Pour the sauce over the cauliflower to cover. 
Top with a sprinkling of bread crumbs. 

Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.