So I have shared with you a recipe for skillet chicken but you always need a side to go with it. Today we are going to the garden and grabbing some cauliflower. You can either grab this from your garden or go to your local farmer’s market to grab some of the ingredients. So that said here is a recipe for Cauliflower Au Gratin.
Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 6
Ingredients:
- 4 c. cauliflower florets, chopped into bite-sized pieces
- 6 oz. cream cheese, cut into chunks
- ¼ c. heavy cream
- 3 T. unsalted butter, softened
- ¼ t. garlic powder
- ½ t. dried dill ( look for a post about creating your own herb garden soon)
- Sea salt and black pepper, to taste
- 1½ c. Italian cheese blend, shredded
- 4 strips bacon, cooked and crumbled ( I used bacon from Bravo Steaks)
- 1 T. fresh chives, chopped
Directions:
- Place top oven rack in the center position and preheat oven to 400°F.
- Place the cauliflower in a steamer basket on top of a pot with boiling water and steam until fork-tender, around 6-7 minutes. Remove from heat and transfer cauliflower into a cold water bath to prevent further cooking. Drain well and pat dry.
- Transfer steamed cauliflower to a large bowl and add cream cheese, heavy cream, butter, garlic powder, and dried dill. Season with salt and black pepper, to taste, and toss to combine.
- Transfer to oven-safe casserole dish and top with shredded cheese blend and crumbled bacon. Place in pre-heated oven and roast until cheese is melted and nicely browned on top, around 8-10 minutes.
- Remove from oven and serve immediately topped with fresh chives. Enjoy!