This is one of my favorite ways to do cauliflower, not your riced cauliflower everyone is doing these days or cauliflower crusts, another day another time. Canadian bacon, another favorite of mine adds just the right amount of protein, and of course, your cheese sauce can be made lighter or heavy, depending on your preference, another words, tweak your way and good to go, half fat, no fat, low fat, full fat. I have also done with precooked leftover bacon, shredded chicken, and or another veggie, broccoli being the one I use most. Of course you could just used a store bought cheese sauce.
Here is what I do:
Oven 350 Time 20-25 minutes
Steam a small head of cauliflower, usually the day before, that way it is dryer and works best. I cut off the bottom, hollow out core leaving cauliflower intact, place in 1 inch of water, cover and steam until crisp tender, you, on the other hand may do yours however you always have done it. Break into florets!
Made my cheese sauce, which is actually my mac and cheese sauce I have in another post on here, in a smaller amount
Melted 1 1/2 Tbsp. butter, or whatever you use on medium heat
Added 2 Tbsp. flour, spices of choice, I used turmeric, black pepper, herbes de provence, stirring until flour has cooked down and it is like a thickened paste
Slowly added 1 1/2 cup of milk, your choice here, I used organic 1 percent, stirring until started to thicken (raise heat a little here but watch closely)
Added 1 cup of shredded Monterey Jack cheese, your choice of cheese here, low fat, fat free, full fat, etc.
Added 1/3 cup of sour cream, once again your dish, your choice, stirring all together till cheese melts
Added 5 slices of Canadian bacon, diced, amount of slices up to you
Last add the cauliflower florets stirring carefully
Place in a lightly sprayed casserole dish and bake at 350 until starting to brown about 20-25 minutes