Creamy cauliflower, crispy bacon, and a golden cheese top - this oven casserole is pure comfort. Easy prep, big flavor, and perfect for a weeknight or a cozy Sunday dinner.
In a Glance
- 🧀 Recipe name: Cauliflower Bacon Casserole with Cheese
- ⏱️ Prep time: 25 minutes
- 🔥 Cook time: 25 minutes
- 🕒 Total time: 50 minutes
- 👨👩👧👦 Servings: 4
- ⚡ Calories: ~598 kcal per serving
- 🥦 Main ingredients: cauliflower, bacon, eggs, cream, milk, cheese
- 😋 Taste: creamy, savory, cheesy, lightly nutty
- 🧾 Allergens: Contains milk (cream, milk, cheese), eggs, gluten (flour). Free from soy, peanuts, tree nuts, sesame, celery, mustard, crustaceans, fish.
- 💚 Why make it: quick to assemble, family-pleasing, budget-friendly
- 🍴 Difficulty: easy: boil, mix, bake
Jump to:
Easy Cauliflower Gratin With Gruyere
At the farm shop, I found a compact, snow-white cauliflower that immediately called "take me home." In the kitchen, I thought of that French coziness I love: creamy inside, a crispy crust on top, the saltiness of bacon, and a subtle hint of that nutmeg that's so delicious and truly belongs with cauliflower.
I learned the basics of this recipe from Dorie Greenspan's Around My French Table, and ever since, I've been giving it my own homey twist: warm, creamy, and easy enough for busy days.
What Do You Need?
You can find the exact amounts in the recipe card below.
- Cauliflower: Use one medium head cut into even florets so everything cooks at the same rate and stays tender in the oven.
- Bacon bits: Choose thick-cut slices so the pieces stay crisp after baking and add a savory, smoky bite.
- All-purpose flour: Whisk it smoothly into the cream to thicken the custard and keep the casserole scoopable without becoming heavy.
- Eggs: Beat them into the mixture to set the bake into a soft custard that holds the florets together.
- Heavy cream and whole milk: Combine them for a silky texture that coats the cauliflower without feeling too rich.
- Cheese (Gruyère and/or Emmentaler): Grate it fresh so it melts evenly and adds a gentle, nutty flavor that browns beautifully.
- Salt, black pepper, and nutmeg: Season the custard lightly; a small pinch of nutmeg brings out the warmth in the cheese and cream.
- Butter: Grease the baking dish so the edges turn golden and the casserole releases cleanly when served.
How to Prepare This Cauliflower Casserole
You can find the full step-by-step instructions in the recipe card below.
- Step 1: Preheat the oven to 425°F. Boil the cauliflower florets in salted water until just tender, then drain very well. Fry the bacon in a dry skillet until lightly crisp and place it on paper towel to drain.
- Step 2: Whisk the flour with the cream until smooth, then whisk in the eggs, the milk, and two thirds of the grated cheese; season with salt, pepper, and nutmeg.
- Step 3: Butter a 9×13-inch (20×30 cm) baking dish, and add the cauliflower and bacon.
- Step 4: Pour the custard over the top, sprinkle with the remaining cheese, and bake for 25 minutes until set and golden; broil briefly if you want extra color.
Top Tips
- Drain the cauliflower very well to keep the sauce silky, not watery.
- Tilt the dish after pouring so the custard flows between florets.
- If the top is pale after baking, finish for 1-2 minutes under the broiler.
- Freshly grated cheese melts better than pre-shredded.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon butter
- 1 cauliflower , washed and cut into florets (about 8 cups)
- 6 oz. bacon bits
- ⅓ cup all-purpose flour
- ¾ cup heavy cream
- 5 eggs, size L, lightly beaten
- 1 cup milk , full
- 1 cup grated cheese, Gruyère or Emmental
- salt and pepper, to taste
- ¼ teaspoon ground nutmeg
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat oven to 425 ℉. Grease a 9×13-inch (20×30 cm) baking dish with butter.1 tablespoon butter
- Boil cauliflower florets in well-salted water until just tender, 8-10 minutes. Drain very well.1 cauliflower
- Cook bacon in a dry skillet until lightly crisp. Drain on a paper towel.6 oz. bacon bits
- In a bowl, whisk flour with heavy cream until completely smooth.⅓ cup all-purpose flour, ¾ cup heavy cream
- Whisk in eggs, then whisk in milk and ⅔ of the grated cheese.5 eggs, 1 cup milk, 1 cup grated cheese
- Season with salt, black pepper, and a pinch of nutmeg.salt and pepper, ¼ teaspoon ground nutmeg
- Spread cauliflower in the baking dish and scatter bacon evenly on top.
- Pour the custard over the florets and tilt the dish so it flows between them.
- Sprinkle with the remaining cheese.
- Bake 25 minutes until set and golden; broil 1-2 minutes if you want extra color. Serve hot.
Notes
- Ham and leek: Replace bacon with diced ham and add sautéed leeks.
- Half cauliflower, half broccoli: Mix florets for color and flavor.
- Four-cheese: Combine Gruyère, cheddar, Gouda, and a spoon of Parmesan.
- Fridge: Up to 2 days, covered.
- Freezer: Up to 1 month (texture softens slightly). Thaw in the fridge.
- Reheat: 350 °F (180 °C) for 10-15 minutes until hot and bubbling.
Nutrition
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