1 head Florida cauliflower, blanched and broken into small pieces
¼ cup Florida celery, diced
½ cup sweet onion, diced
¼ cup green onions, chopped
2 tablespoons fresh herbs, chopped fine (such as rosemary, thyme, or parsley)
4 strips bacon, cooked and chopped
1 cup vegetable broth
1 cup milk (whole or 2%)
1/2 cup cheddar cheese
½ cup Parmesan, grated
3 ounces cream cheese
2 tablespoons garlic, minced
2-3 tablespoons all-purpose flour (depending on desired thickness)
1 tablespoon all-purpose seasoning (such as Everglades)
2 tablespoons unsalted butter
1 tablespoon vegetable oil
Sea salt and fresh ground pepper, to taste
Preheat oven to 375 degrees. Lightly grease 8-inch square or oval casserole dish.
Preheat a large sauté pan over medium-high heat, add oil and butter. Sauté celery, onions, and garlic until soft, about 5 minutes. Sprinkle flour over vegetables and stir to create a paste. Slowly add in vegetable broth and milk while whisking. Stir in cheeses and season with all-purpose seasoning and pepper. Bring to a boil then reduce to simmer for 4-5 minutes to thicken. Taste and adjust seasoning if needed. Add in blanched cauliflower, cooked bacon, and fresh herbs. Mix to combine and pour into casserole dish. Sprinkle with more cheese if desired and bake uncovered for 30 minutes, or until golden brown.
Fresh tip: Broccoli can be substituted for cauliflower.
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