A golden baked vegetable side at approximately 150 calories. Tender cauliflower set in a savory Parmesan and bacon custard.
This Baked Cauliflower Cheese sautes cauliflower with onion and garlic, then bakes it in a savory egg and Parmesan custard with crumbled bacon until golden. It is a genuinely comforting side at around 150 calories and 3 WW Classic Points per serving.
Recipe Info
Serves: 6 | Prep Time: 15 minutes | Cook Time: 1 hour | Calories per serving: ~150
Nutrition per Serving (Estimated)
Protein: 10g | Fat: 10g | Carbohydrates: 5g | Fiber: 2g
WW Classic Points: Approximately 3 points per serving (estimated from the original recipe, updated to reflect more cauliflower and a smaller quantity of Parmesan). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 15g / 1/2oz butter
- 1/2 onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 350g / 12oz cauliflower, chopped into small florets
- 3 eggs, beaten
- 70g / 2.5oz Parmesan cheese, grated
- 3 rashers streaky bacon, cooked until crisp, then crumbled
Instructions
- Preheat the oven. Preheat to 180C (350F / Gas Mark 4).
- Saute the aromatics. Heat the butter in a frying pan. Add the onion and garlic and saute until the onion turns golden.
- Add the cauliflower. Add the cauliflower and continue to saute for 1 to 2 minutes more.
- Combine. Transfer to a bowl and add the eggs, Parmesan cheese, and crumbled bacon. Mix well.
- Bake. Spoon into a buttered baking dish and bake for 1 hour, or until browned and set.
Serving Suggestions
- Serve alongside roast chicken or grilled fish
- Pair with a simple green salad for a fuller plate
- Great as part of a Sunday roast spread
- Serve with crusty whole-grain bread
- Add a sprinkle of fresh chives before serving
Tips and Variations
- Chopping the cauliflower into small, even florets helps it cook through in the bake time
- Turkey bacon works well as a leaner alternative to streaky bacon
- Broccoli can be used in place of, or alongside, the cauliflower
- A pinch of nutmeg beaten into the eggs complements the cauliflower nicely
- Let the bake rest for 5 minutes before serving for easier slicing
Why This Recipe Works
Sauteing the cauliflower briefly before baking builds a little extra flavor and browning that boiling alone would not achieve, while the Parmesan and egg custard sets into something genuinely satisfying without needing a heavy cream sauce. A more generous portion of cauliflower relative to cheese keeps this feeling like a proper vegetable side rather than a cheese bake.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or the microwave.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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