ROASTED BACON CHEDDAR CAULIFLOWER
What a great way to jazz up roasted cauliflower! The combination of herbs and cheese plus utilizing bacon grease when baking makes this cauliflower very flavorful. Crumbled bacon and more cheese take this low carb side dish over the top. We bet everyone will eat their veggies when they try this recipe!
Provided by Sandy Smith
Categories Vegetables
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375°. Fry bacon. Save bacon grease.
- 2. Combine in a medium bowl thyme, Parmesan cheese, garlic salt, pepper, oil, and leftover bacon grease. Add raw cauliflower and mix well.
- 3. Once coated, place the mixture on a foil-covered large rimmed baking sheet.
- 4. Sprinkle with seasoned salt and bake 30 minutes or until lightly browned. Remove from the oven.
- 5. In a separate bowl, mix cooked bacon (broken into bits) and cheddar cheese.
- 6. Top roasted cauliflower with cheese mix and let stand 10 minutes before serving to allow the cheese to melt. If the cheese is not melting properly, you can also place the dish back in the oven to let the cheese melt or microwave until completely melted.
CAULIFLOWER SALAD WITH CHEDDAR AND BACON
My aunt has been bringing this cold dish to our family reunion for years, and there's never any left.
Provided by TAMATHAK
Categories Salad Vegetable Salad Recipes Cauliflower
Time 2h15m
Yield 24
Number Of Ingredients 7
Steps:
- Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon. Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated. Chill in the refrigerator until flavors blend, about 2 hours.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 9 g, Cholesterol 29 mg, Fat 13.2 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.2 g, Sodium 492.7 mg, Sugar 7.8 g
ROASTED CAULIFLOWER WITH CHEDDAR CHEESE SAUCE
Categories Side Roast St. Patrick's Day Cheddar Cauliflower Winter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Position a rack in the middle of the oven and preheat to 375°F. Arrange a steamer rack over a large pot of boiling water.
- Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes. Transfer to a large bowl to cool. Once the cauliflower is cool enough to handle, use your hands to gently break the florets from the thick central stalk-try to break the cauliflower into large florets rather than small pieces. Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside.
- In a large heavy saucepan over moderate heat, melt the butter. Reduce the heat to low, add the flour and salt, and whisk until both are incorporated and the mixture turns golden brown, about 2 minutes. Raise the heat to moderate and add the milk, whisking constantly, until a smooth sauce forms (the sauce should be thick and glossy, but still runny), about 5 minutes. (If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved.) Add 1 cup of the grated cheese and whisk until melted, about 1 minute. Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Sprinkle with the remaining 1/4 cup cheese and season with pepper, then bake until the cauliflower is golden brown and the cheese sauce is bubbling, about 30 minutes.
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