Bacon Cauliflower Casserole

Preheat oven to 350ºF.

Bring a large pot of water to a boil and add chopped cauliflower. Boil for 5 minutes, drain, and transfer to a baking dish.

In a sauce pan, add bacon and cook on medium/low until bacon is crisp. Add chopped leeks and garlic to bacon and cook 2–3 minutes.

Remove bacon and leeks from pan and sprinkle over cauliflower. Remove bacon drippings from pan.

Add butter and flour to pan and cook on medium for 1–2 minutes until bubbly. Slowly stir in milk, whisking to prevent lumps from forming. Cook sauce for 2–3 minutes until it thickens and coats the back of a wooden spoon.

Remove frome heat. Add thyme, salt and pepper to taste, and Parmesan cheese, reserving some cheese for topping. Pour sauce over cauliflower and bacon and stir to make sure the sauce coats all of the cauliflower.

Sprinkle a few tablespoons of Parmesan cheese over the top and place in oven. Bake for 30–40 minutes until bubbly and slightly browned on top.