Ingredients
Method
- Preheat oven to 350 degrees F.
- Cut chicken into bite size chunks and place in a casserole dish. Add 1 Tablespoon (cubed butter) to the top of the chicken and sprinkle with salt. Place in the oven for 18 minutes (or until the chicken is no longer pink).
- Add the bacon to a baking sheet and place in the oven. Cook until the bacon is crispy (pat the grease away with a paper towel before chopping bacon into bite sized crumbles).
- Thoroughly wash the cauliflower. Removing the end and center, cut florets into medium sized pieces.
- Steam cauliflower until the vegetable is tender- but not falling apart. Drain well.
- In a heavy bottomed saucepan (over medium-low heat) add 3 Tablespoons of butter and melt. Whisk in the AP flour and cook for one minute (stirring constantly).
- Whisk in milk and allow the mixture to come to a slow boil. The sauce will thicken as it cooks.
- Stir in 1 1/2 - 2 cups of shredded cheese. (Slowly add more milk if the cheese sauce gets too thick for your liking.)
- Pour the cheese sauce over the steamed cauliflower. Gently fold in the cooked chicken and bacon (until all ingredients are coated with the cheese sauce).
- Add 1/2 to 3/4 cup of shredded English cheese to the top of the dish.
- Bake dish for 15-20 minutes or until the cheese is bubbly and turning golden brown in places.
- Allow the cauliflower cheese to cook a few minutes before serving.
Notes
*Overcooking the cauliflower or not draining completely can result in a watery cheese sauce. To combat this, you can place the steamed cauliflower on a paper towel before adding to the cheese sauce.
*This recipe can be easily adapted to suit your individual taste. More or less cheese can be added and more or less seasoning.
*The traditional cauliflower cheese recipe does not contain chicken and bacon so these ingredients can be omitted if desired.