Cauliflower and Bacon Gratin

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This is a delicious recipe! Even hubby who doesn't like cauliflower thought it was good! Agree with making own bread crumbs - makes a difference.

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This is a fantastic dish. Please do not use bread crumbs from the grocery store. Take bread, remove the crusts, and process in your food processor...will need two cups of fresh bread crumbs. I also use 1-1/2 lbs of cauliflower florets that I weigh on my scale (not a one lb. head of cauliflower and increase the cream to 1 cup. Other ingredients I keep as written. So so good! I could eat this every day.

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This was incredible! Did make some changes just for my convenience. Used frozen cauliflower and cooked it for 8 mins in the microwave like it says on the bag, then instead of gruyere used shredded mozzarella and a little bit of Parmesan cheese. Eliminated the capers for hubby. Used a 5oz bag of garlic and cheese flavored croutons that we ground in a mini processor, made 2 cups like in the recipe, we did not even bother sautéing them in butter. Did not have the problem with dryness, the ground croutons were fluffy and didn't interfere with the creaminess of the cauliflower. Baked for 35min and the cheese on top was brown and crispy. Yum : so yes I did quite a few things differently but without the inspiration to make this dish thanks to Giada I would have never eaten cauliflower.

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This is a great, versatile recipe, so good, and everyone loved it. On the bread crumbs - if you used store bought crumbs, they are processed much more than if you process them yourself, and they are less "fluffy". You need to use less of them to get the same results. If you look at the picture of her casserole, you can even see the difference.

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I finally got around to making this recipe. I did everything exactly to the recipe. It was not good at all. Very dry. Too many bread crumbs.

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Made this yesterday afternoon then popped it in the oven when our guest arrived. It was fantastic, the 'star' of the dinner. I did cut the amount of breadcrumbs by 1/3 and it was still plenty. I used about 1.5 cups rather than 2 cups as called for. I will make this again, fantastic recipe, thanks Giada

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Nice and easy! Like it a lot.

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This was a little fussy to make, but well worth the effort. If I were to do it again, I would have tossed everything together instead of putting bread crumbs and cheese on top because some of the cream pooled at the bottom of the casserole. Think it would have blended better. Very yummy on a cold evening.

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I agree with other posters- this recipe calls for too much bread crumbs, but the dish is non-the-less delicious! I usually make this just on holidays since it is a rich, decadent dish. I also drizzled TRUFFLE olive oil on top instead of plain EVOO...that elevated this recipe to a WHOLE 'nother level!!! MMMMM!

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I used half the amount of bread crumbs and so glad I did. And I also used panko bread crumbs because they are lighter and fluffier. I didn't bother to add the capers and bacon to cream. It doesn't need to be added like that. I just sprinkled it over the caulliflower. Everything is more evenly distributed that way. I think this needs garlic and onion. The cream on the bottom was a little on the bland side.