Loaded Cheesy Cauliflower Bake with Bacon and Peas: A Low-Carb Comfort Food Favourite

If you’re looking for an easy dinner and a great way to use up your leftover veggies at the end of the week, this recipe is a winner. It’s packed full of flavour with a delicious golden cheesy top that will fill your house with the best aromas, and makes a genuinely satisfying lower-carb alternative to a traditional potato bake. This version uses cauliflower, bacon and peas, but you can add in whatever veggies you like – try broccoli, mushrooms or zucchini, and serve up a big dollop per person. Have it on its own as a vegetarian-friendly meal (just leave out the bacon), or serve it alongside a chicken or veal schnitzel for something a little more indulgent.

Loaded Cheesy Cauliflower Bake

Serves 4–6 | Prep: 15 minutes | Cook: 35 minutes

Ingredients

• 2 small heads of cauliflower, cut into florets
• 2 tablespoons butter
• 3 cloves garlic, diced
• 3 tablespoons plain flour
• 2 cups milk
• 1 1/2 cups grated Cheddar
• 50g cream cheese, softened
• Salt and freshly ground black pepper
• 6 slices of bacon, cooked and crumbled
• 1/4 cup peas, frozen or thawed

Method

1. Preheat oven to 180°C. In a large pot of boiling water, blanch the cauliflower for 2 minutes. Drain and squeeze the water out of the cauliflower — this helps keep it fluffy rather than watery once baked.
2. Make the cheese sauce: melt the butter in a large frying pan. Add the garlic and cook until fragrant, about 1 minute. Add the flour and stir for 2 minutes, until golden. Add the milk and bring to a low simmer, then add the cream cheese, whisking until combined. Stir in 1 cup of the Cheddar until melted, and season with salt and pepper.
3. Add the drained cauliflower to a casserole dish, then pour over the cheese sauce and stir until well combined. Stir through all but 1 tablespoon each of the cooked bacon and peas, then top with the remaining Cheddar, bacon and peas.
4. Bake for 30 minutes, or until the cauliflower is tender and the cheese is bubbly and golden. Let cool slightly before serving.

Tips

• Squeezing the excess water out of the blanched cauliflower is the step people most often skip — don’t skip it, as it’s what keeps the finished bake creamy rather than watery.
• This dish reheats well, making it a great option for meal prep or lunches during the week.
• For a vegetarian version, simply omit the bacon, or swap it for a handful of toasted breadcrumbs on top for extra crunch.
• Leftovers keep in the fridge for up to 3 days in an airtight container.