Prep time: 15 minutes
Total time: 50 minutes
1 large head cauliflower, cut into florets (about 1 ½ pounds|750 grams)
8 ounces|227 grams streaky bacon
4 tablespoons|60 grams unsalted butter, plus more for greasing
1 medium yellow onion, diced
⅓ cup all-purpose flour
3 cups|750 ml half and half
kosher salt and freshly ground black pepper, to taste
3 cups|420 grams shredded cheddar cheese
- Bring a large pot of generously salted water to a boil. Add the cauliflower and cook for 2 to 3 minutes, until just soft when pierced with a knife. Drain, and set aside.
- Heat the oven to 375°F. Heat a large saucepan over medium. Add the bacon and cook, flipping once, until crisp, 8 minutes. Transfer to a paper towel-lined baking sheet, cool slightly, then crumble.
- Add the 4 tablespoons of butter and the onion to the pan and cook until the onion is soft, 7 minutes. Stir in the flour and cook for 2 minutes longer. Add in the half and half, whisking, so that there are no lumps. Cook, stirring, until thick, 10 minutes.
- Stir in the cauliflower and season with salt and pepper. Stir in half of the bacon and transfer to an 8-inch-by-8-inch baking dish. Spread into an even layer and top with the cheese and the reserved bacon. Bake until golden and bubbling, 20 to 25 minutes.
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