Cauliflower Au Gratin

When I'm going through my low carb phase(s), I struggle sometimes with my side dishes.  I always want the potatoes!  Always.  

I found a recipe online for cauliflower au gratin and did some work on the ingredients AND the process of putting the ingredients together to make it mine.  

This dish almost fooled my brain into thinking I was looking at macaroni and cheese or hashbrown casserole.  The flavor was complex and satisfied my need for carbs in a low carb side dish.

If you're looking for a way to enjoy a comfort food side dish without the worry of carbs, give this one a try.

This serves six easily.  If you want to reduce the amount of servings, feel free to half the ingredients.

2 lbs. cauliflower

6 oz. bacon, diced

2 small leeks, dark green removed, halved lengthwise, washed carefully to remove any grit or dirt, then thinly sliced

2 cloves garlic, minced

8 oz. block of mild cheddar cheese, shredded, divided

8 oz. cream cheese

3/4 cup heavy whipping cream

salt and pepper to taste

chopped fresh parsley for garnish

Preheat oven to 400 degrees F.

Spray a 9 x 13 baking dish with olive oil spray.

Break the cauliflower into florets, removing hard stems, and wash thoroughly.  Bring a large pot of water to a boil and lightly salt the water.  Boil the florets for 5 - 6 minutes, drain, and set aside.

In a large skillet, fry the bacon until crispy.  Remove the bacon from the pan to a paper towel lined plate.  Set aside.

Add the leeks to the bacon drippings, lower the heat to medium low, and cook until leeks have softened.  Stir occasionally during the 4 - 5 minutes for the leeks to cook.  Add in the garlic and cook for 1 - 2 minutes.  

Set the heat to low.  Add the bacon back to the skillet and stir in the cream cheese and all but 1/4 cup of the cheddar cheese.  When cheese has melted, add the heavy cream and stir to combine.  Taste and season with salt and pepper.  

Carefully add in the cauliflower and stir to thoroughly coat the florets.  

Pour into the greased baking dish and top with the remaining cheddar cheese.  Bake for 25 - 28 minutes until the gratin is browned and bubbling.  

Remove from oven and top with chopped fresh parsley.