Cauliflower (No Mac) and Cheese

Cauliflower (No Mac) and Cheese

Servings: 6-8


  • 1 Cauliflower – trimmed into bite-size florets
  • 500g Aged Cheddar – shredded
  • 1L Whole Milk
  • 1 tbsp. (15ml) Dijon Mustard
  • 1 tsp. (4ml) Fresh Ground Nutmeg
  • 75g Unsalted Butter
  • 75g Unbleached All Purpose Flour
  • 1 cup (250ml) Panko Bread Crumbs
  • 8 Strips Bacon
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste


Adjust the rack to position 2 in the Chef’s Convection Countertop Oven.

Preheat the oven by selecting dual cook, first set to bake at 350°F (180°C) for 15 minutes

Then set to broil at 500°F (260°C) for 3 minutes

Line the baking pan with parchment or aluminum foil, arrange bacon without overlapping

Bake until lightly crisp, drain excess fat, slice into bite size pieces

Blanche cauliflower in boiling, salted water until just tender, approximately 5 minutes

Submerge in cold water to stop cooking, strain and fill casserole dish, add bacon

Add butter to a saucepan over medium-high heat until lightly browned

Whisk flour and nutmeg, continue to cook for 2 minutes

Combine mustard and milk, continue to heat without boiling

Fold in cheese whisking until smooth, season with salt and pepper

Pour cheese mixture over cauliflower, turning to coat, top with panko, season with salt and pepper

Select dual cook, first bake at 350°F (180°C) for 30 minutes, and then broil at 500°F (260°C) for 5 minutes

Press speed convection, then start, to begin baking until lightly browned and crispy