Ingredients
- 2 bacon slices
- butter
- 2 small cauliflower heads, cut into florets
- 1 c heavy cream
- 1/4 c cream cheese
- 1/4 t ground nutmeg
- 1/4 t mustard powder
- 4 ounces gruyere cheese, grated
- 10 ounces mozzarella cheese, grated
- 16 ounces shredded cheddar cheese, divided
- salt and pepper
- smoked paprika
Directions
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Preheat oven to 400˚F. Place the bacon slices on a sheet pan, transfer to the oven and cook until the bacon is crisp about 15 minutes. Remove the bacon from the oven, dice or crumble into small pieces and set aside to cool.
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While the bacon cooks, grease a casserole dish with the butter and set aside.
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Place a steamer insert into a saucepan and fill with water just below the bottom of the steamer. Bring the water to a boil, add the cauliflower florets, cover and steam until the cauliflower is fork-tender, about 10-12 minutes. Remove the cauliflower from the heat and set aside.
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Add the heavy cream to a large saucepan over medium heat and bring to a slow simmer.
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Add the cream cheese and whisk until smooth. Reduce the heat to medium-low and whisk in the nutmeg and mustard powder.
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Slowly add the gruyere, mozzarella and 8 ounces of cheddar cheese to the pan. Whisk the mixture until the cheeses are melted and the sauce is smooth. Season with a couple pinches of salt, pepper and paprika to taste.
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Add the cauliflower to the cheese sauce and gently toss to make sure the cauliflower the well coated.
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Turn the oven to the highest setting on broil.
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Add the remaining 8 ounces of grated cheddar cheese on top and sprinkle the bacon pieces on top of the cheese. Transfer to the oven and cook for 7-10 minutes or until the cheese is melted with golden brown edges.