Ingredients :
- 2 medium heads cauliflower, cut into florets
- 1/2 pound bacon strips, chopped
- 2 tablespoons butter
- 6 green onions, chopped, whites and green separated
- 2 tablespoons all-purpose flour
- 2-1/2 cups half-and-half cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups panko bread crumbs
- 1/2 cup butter, melted
- 2 tablespoons minced fresh parsley
Directions :
- Preheat oven to 375°. Bring a large pot of water to a boil. Add cauliflower florets; cook until crisp-tender, 10-12 minutes; drain.
- In a large skillet, cook bacon over medium heat until crisp, 6-7 minutes. Remove with slotted spoon to a paper-towel lined plate.
- To the same skillet, add butter and whites of green onion; cook until tender, 2-3 minutes. Stir in flour, stirring constantly. Whisk in half and half; bring to a simmer. Cook, whisking constantly, until sauce coats the back of a spoon, 2-3 minutes. Remove from heat; stir in cheddar, Parmesan, salt and pepper.
- In a greased 13x9-in. baking dish, combine reserved cauliflower, bacon, tops of green onion and sauce until coated.
- In a small bowl, stir together bread crumbs, melted butter and parsley. Sprinkle on top of cauliflower mixture. Bake until sauce is bubbly and top is browned, 30-35 minutes.
