Braised Cauliflower With Bacon Recipes

SAUTéED CAULIFLOWER WITH BACON

Steps:

• Soak cauliflower florets in salt water. Meanwhile, prepare bacon, ginger, garlic and chili pepper.
• Heat a large skillet over medium-high heat. Once the skillet is hot, add bacon and cook until it starts to sweat, about 3 minutes. Add ginger and stir until the bacon turns dark pink, about 2 minutes.
• Drain the cauliflower and add it to the skillet. Sauté for 1 minute, reduce the heat to medium, cover and cook the cauliflower for 5 minutes.
• Uncover, the cauliflower should be slightly brown by now. Turn the heat back on medium-high. Add garlic and chili pepper. Sauté again until all ingredients are distributed evenly.
• Add coconut aminos and kosher salt. Keep stirring for 30 seconds to allow the flavor to blend in.
• Dish. Season with freshly ground black pepper if desired. Enjoy over rice.

CAULIFLOWER AND BACON GRATIN

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.
• In the bowl of a food processor, blend the bread until it forms into crumbs.
• In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.
• In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.
• Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.
• Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.

BACON CAULIFLOWER SAUTé

Steps:

• Place diced bacon in cold saute pan; turn on heat to medium-high. Cook bacon until fat is rendered and bacon is crispy, about 10 minutes. Remove bacon from pan; drain on paper towels.
• Heat olive oil in the same pan over medium-high heat. Saute cauliflower until it begins to brown, about 10 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 30 seconds.
• Stir in wine, Swanson® Chicken Broth, and thyme; bring mixture to a boil. Reduce the temperature to medium and continue to simmer, stirring occasionally, until cauliflower begins to soften and liquid has almost completely evaporated, about 12 minutes.
• Stir in the reserved bacon and adjust seasoning to taste. Serve immediately!

WHOLE BRAISED CAULIFLOWER WITH SALSA VERDE ORZO RECIPE BY TASTY

Steps:

• Make the cauliflower: Preheat the oven to 300°F (150°C).
• In a small bowl, stir together the paprika, cumin, salt, and pepper.
• Add the head of cauliflower to a medium bowl and rub the spice mixture all over. Let sit for about 10 minutes.
• Heat 1 tablespoon of olive oil in a large Dutch oven or cast iron pot over medium-high heat. When the oil is shimmering, use tongs to transfer the seasoned cauliflower to the pot and sear for 1-2 minutes per side, until golden brown all over. Remove the cauliflower from the pot and set aside.
• Add the remaining 2 tablespoons of oil to the pan, along with the onion. Sauté until the onion is translucent, 5-7 minutes. Add the garlic and sauté until fragrant, 1-2 minutes.
• Deglaze the pot with ½ cup (120 ml) of the vegetable stock, stirring with a wooden spoon to scrape up any browned bits stuck to the bottom. Reduce the heat to medium-low. Add the honey, lemon zest, and lemon juice and stir to combine. Return the cauliflower to the pot, along with the remaining 1½ cups (360 ml) vegetable stock and the sprigs of parsley.
• Cover the pot with a lid and transfer to the oven. Braise the cauliflower for 35-40 minutes, until tender but still holding together.
• While the cauliflower is braising, make the salsa verde: Add the garlic, shallot, parsley, mint, and cilantro to a food processor. Process for 1-2 minutes, until finely chopped.
• With the processor running, add the olive oil, salt, red wine vinegar, and cumin. Process until smooth, thick, and light green in color.
• Add the orzo to a medium bowl and spoon in the salsa verde. Toss until the orzo is well coated.
• Remove the cauliflower from the braising liquid and return the pot to the stove over medium heat. Reduce the braising liquid for 10-12 minutes, until thick enough to coat the back of a spoon. Season with salt to taste.
• Scoop the orzo onto a serving platter and place the cauliflower on top. Spoon the reduced braising liquid over the cauliflower. Garnish with the chopped parsley.
• Serve warm.
• Enjoy!

TWICE BAKED CAULIFLOWER WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large, square baking dish with cooking spray.
• Put cauliflower in a microwave-safe bowl and cook in microwave oven until tender, about 6 minutes.
• Blend cauliflower in a food processor until smooth; add sour cream, yogurt, and butter and process again until smooth.
• Mix blended cauliflower mixture in a bowl with 3/4 cup Cheddar cheese, bacon bits, chives, garlic, and black pepper; spread into the prepared baking dish and top with remaining Cheddar cheese.
• Bake in preheated oven on the middle rack until cheese is melted, about 15 minutes. Switch oven to 'broil' and continue baking until the top is golden brown, 3 to 5 minutes more.

BRAISED CAULIFLOWER WITH BACON

Steps:

• Remove stem from cauliflower (but you can keep the leaves, if any -- they're delicious!).
• Sauté garlic and bacon in olive oil in a large heavy pot until lightly browned. Add onions and continue to sauté until onions are softened.
• Add cauliflower stem-side down. Pour tomatoes over and season with salt, pepper, and red pepper flakes. Bring to a boil, cover, and simmer on low for about an hour or until done (will depend on size of cauliflower -- mine took about 70 minutes).
• Remove cauliflower, bring sauce to simmer and let reduce for a little while, then pour over cauliflower and serve.

CAULIFLOWER WITH BACON, CAPERS, PEPPERS, AND RAISINS

Steps:

• Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned but not crisp, about 4 minutes.
• Add cauliflower and cook, stirring occasionally, until lightly browned, about 5 minutes.
• Add bell pepper, cream, raisins, capers, garlic, and bay leaf and cook over moderately low heat, covered, stirring occasionally, until cauliflower is tender, about 12 minutes. Add lemon juice and salt and pepper to taste. Discard bay leaf.