Loaded Cauliflower Mac with Crispy Bacon Crumb

Ingredients

• 1 large head (about 900 g) g Cauliflower florets
• 6 slices slices Bacon
• 1/2 cup cup Pork rinds, crushed
• 2 cups cups Sharp cheddar cheese, shredded
• 1 cup cup Heavy cream
• 4 oz oz Cream cheese
• 2 tbsp tbsp Butter
• 3 cloves cloves Garlic, minced
• 1 tsp tsp Dijon mustard(optional)
• 1/2 tsp tsp Smoked paprika(optional)
• 1/2 tsp tsp Salt
• 1/4 tsp tsp Black pepper
• 2 tbsp tbsp Fresh chives, chopped(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tbsp butter, salt, and half the smoked paprika, then roast on a sheet pan for 25 minutes until golden and tender at the edges.

2. 2

   Meanwhile, cook bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel, then chop. Reserve 1 tbsp bacon fat in the pan.

3. 3

   In the bacon fat, sauté garlic for 1 minute. Add heavy cream and cream cheese, whisking over medium-low heat until smooth, about 5 minutes. Stir in Dijon, remaining paprika, pepper, and 1 1/2 cups cheddar until melted. Remove from heat.

4. 4

   Fold roasted cauliflower into the cheese sauce and transfer to a greased 8x8 baking dish. Top with remaining cheddar.

5. 5

   Bake at 400°F (200°C) for 20 minutes until bubbling and lightly browned.

6. 6

   Mix crushed pork rinds with chopped bacon and sprinkle over the top. Broil 2-3 minutes until the crumb is crisp. Rest 5 minutes, garnish with chives, and serve.