8 cups of cauliflower, cut into bite-sized pieces
6 Tbsp. flour
3 Tbsp. butter
4 cups 1 % milk (thicker sauce, use light whipping cream)
3 cups sharp cheddar cheese (I use Tillamook’s Extra Sharp) plus a little more for topping
1 tsp. nutmeg
Salt & pepper
3/4 cup breadcrumbs
Fresh parsley, chopped
In a large skillet over medium-high heat, cook the bacon until crispy and browned. Set aside on paper towel. Heat a large pot of salted water on high until boiling. Add the cauliflower and cook for 3 minutes. Drain and set aside. In the same pot, melt the butter. Whisk in the flour, stirring constantly. Stir in the milk, and stir constantly until thick and creamy. Stir in the cheese, nutmeg, and salt & pepper to taste. Add the cauliflower and bacon to the cheese mixture and toss to combine. Pour into an 9×13 baking dish and top with bread crumbs and a sprinkle of cheese. Bake at 375F for 30 minutes or until bubbly and golden. Sprinkle with fresh parsley before serving.