Creamy cauliflower “mac & cheese” bake + bacon bits


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55 minutes
4-6 servings
20 minutes


  • 1/2 cup (226 g) thick cut bacon, cubed
  • 8 cups chopped cauliflower, 1/2- inch pieces (2 L)
  • 3 tablespoons bacon fat
  • 2 tablespoons olive oil
  • ½ cup (26 g) white onion, medium dice
  • ½ cup (26 g) carrot, medium dice
  • 3 cups (710 ml) vegetable stock
  • 1/2 tsp apple cider vinegar
  • 2 cups (490 g) Oikos High Protein Yogurt
  • 2 cups (8 oz) shredded old white cheddar cheese
  • 1/2 tsp dijon mustard
  • 1/2 tsp cayenne
  • Salt and pepper to taste
  • Topping
  • 2 cups (8 oz) panko crumbs
  • 1 cup (4 oz) shredded aged cheddar cheese
  • ¼ cup chopped (2.25 oz) parsley
  • 1 tsp black pepper

Preparation steps

  • Using a skillet, turn heat to medium high heat, add bacon. Render bacon fat from bits about 5 to 6 minutes. Once bacon is crispy, transfer it onto paper towels, reserving 3 tablespoons of bacon fat.

  • In a Dutch oven or soup pot, cook olive oil, onions, carrots and ¼ teaspoon salt over medium high heat. Cook, stirring occasionally, until the onions are softened and turning translucent, 5 to 7 minutes, then add 2 cups of cauliflower florets and stock.

  • Place remaining florets in skillet, add 1/2 teaspoon salt and bacon fat. Mix well. Place in oven and roast for 20 minutes. Remove from oven and put aside.

  • Increase the heat to high and then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 10-15 minutes, to give the flavours time to meld and carrots and cauliflower time to soften.

  • Once the cauliflower is softened and cooked, remove the pot from the heat and let cool for a few minutes. Then, carefully transfer the hot cauliflower mix to a blender, working in batches if necessary. Puree until smooth.

  • Pour sauce back into a clean pot and turn the stove to medium heat. Once the sauce comes to a slow bubble, whisk in cheddar cheese until smooth and creamy. Add remaining ingredients: yogurt, apple cider, dijon mustard, and cayenne.

  • Pour cauliflower béchamel onto roasted cauliflower and cover the cauliflower and evenly spread in the casserole dish. Don’t forget those corners.

  • In a bowl, mix panko, shredded cheese, parsley, and pepper until mixture resembles a crumble topping. Sprinkle topping all over cauliflower and bake in the oven until the topping is crispy and the sauce is bubbling over the sides, roughly 20 minutes.