Bacon and Cheese Make Even Cauliflower Taste Good

Since Jack has become such a huge fan of broccoli ("brock-lee!"), I've been looking for ways to branch out from steamed and roasted broccoli, so last night at the grocery store I decided to buy him some "white broccoli" (a.k.a. cauliflower). I saw a Giada At Home recipe that used bacon, gruyere, and buttered breadcrumbs to make a cauliflower casserole, so I decided to give it a try. The Cauliflower and Bacon Gratin turned out delicious. Brian loved it, I loved it, and Jack ate it. (He seemed to love the country ribs we served with it a bit more.) The casserole is rich and creamy with lots of flavor. The only change I made to her original recipe is using a combination of Panko breadcrumbs and regular breadcrumbs, and I left out the salt because the bacon and gruyere were salty enough. Next time, i wouldn't bother with the capers. They're too pricey for the minimal impact they have on this dish. With these modifications, this is a definite keeper!