8strips of baconcooked until crispy and cut into small pieces or crumbles
1cupgrated Gruyeredivided
1medium head cauliflowertrimmed and cut into florets
¼teaspoonsalt
¼teaspoonblack pepper
Instructions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch or 9 by 5-inch casserole dish. Set aside.
If making homemade breadcrumbs, using a food processor, pulse bread until it looks like crumbs.
Heat butter, over medium heat in a non-stick skillet. Add either the homemade breadcrumbs or panko to the skillet and cook while stirring. Cook the breadcrumbs until the butter is absorbed and crumbs are toasted, about 1 to 2 minutes.
Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Transfer the cauliflower into a bowl of ice water to cool. Wait 3 minutes. Drain the cauliflower. Set aside.
In a medium bowl, whisk together the cream and flour. Add the cauliflower, bacon, 1/2 cup of the Gruyere, salt and pepper. Mix well.
Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the breadcrumbs and remaining 1/2 cup of cheese.
Bake for 35 to 40 minutes until the cheese has melted and the top is golden brown. Enjoy!