Cauliflower Rice Au Gratin
Prep time
Cook time
Total time
bacon, onion, cheese & cauliflower poured and baked over a dish of rice. Topped with parmesan and pretzels; divine!! There won't be left overs with this one.
Recipe type: Side Dish
Cuisine: American
Serves: 4-6
  • 3 cups rice, cooked to package directions (can be made in advance)
  • 1 Medium head cauliflower, cut into bite size florets.
  • 4 slices bacon, cooked and diced
  • 3 tablespoons Dijon mustard
  • ½ teaspoon worcestershire sauce
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoon unsalted butter
  • 1 onion,diced
  • ¼ cup all purpose flour
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 cup Gruyere cheese, shredded
  • ½ cup Swiss cheese, shredded
  • ¼ cup Parmesan or Romano cheese
  • ½ cup crushed pretzels (or bread crumbs)
  1. Preheat the oven to 350 degrees.
  2. Spread the rice over the bottom of a large casserole dish and set aside.
  3. Steam the cauliflower for 5 minutes or alternately combine with ¼ cup of water, cover and microwave for 3-5 minutes.
  4. Drain cauliflower and set aside.
  5. Combine parmesan & crushed pretzels in a small bowl and set aside.
  6. Meanwhile melt the butter in a large skillet on medium high.
  7. Add onions and bacon until onions are tender and brown.
  8. Stir in flour to create a roux then slowly add the broth and cream, whisking until completely incorporated.
  9. Simmer on medium heat until thickened.
  10. Add mustard, spices and worcestershire and gently add Gruyere & Swiss until melted.
  11. Remove from heat and fold in cauliflower until combined.
  12. Pour mixture over the rice.
  13. Top with parm & pretzel mix.
  14. Bake in the preheated oven for 10 minutes to warm through and enjoy.
Recipe by The Butter Dish at