Cauliflower Puree With Bacon And Cheese Recipes

BAKED CAULIFLOWER & CHEESE WITH BACON

Steps:

• Pre-heat oven to 180.C.
• Grease a 6 cup baking dish.
• Cook Cauliflower in boiling salted water for 5 mins or until just tender, drain well & arrange in baking dish.
• Heat butter in a saucepan over medium heat and cook onion and half the bacon for 4 mins or until softened. Remove pan from heat, add flour and stir with a wooden spoon until combined. Return to heat & cook gently for 2 minutes.
• Gradually add milk, stirring continuously and bring to a boil. Add mustard, nutmeg, 1 cup cheese and season with salt & pepper. Stir until cheese has melted.
• Pour sauce over cauliflower & sprinkle with breadcrumbs and remaining cheese. Bake for 15 mins or until golden.

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.

CAULIFLOWER PUREE WITH BACON AND CHEESE

Steps:

• Heat the oil in a pan and cook the bacon until crispy. Set aside.
• Break the white cauliflower florets into pieces.
• Place in a saucepan with the milk and bring to the boil. Cover and cook until the cauliflower for 20 minutes.
• Carefully pour the cauliflower and milk into a blender and process to a smooth puree.
• Season with freshly grated nutmeg, salt and pepper, and add the butter.
• Place in a large serving dish, sprinkle over the cheese and top with the bacon.

CAULIFLOWER BACON MAC AND CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F. Bring a large pot of water to boil. Trim and thinly slice scallions, separating whites from greens. Toss cauliflower on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in the oven until tender, about 25 minutes.
• Meanwhile, heat a large pan over medium high heat. Add bacon and cook until just crispy. Remove from the pan and set aside to drain on paper towels. Remove pan from heat, reserving just 1 tbsp of bacon fat.
• Once water is boiling, add pasta and cook until al dente. Drain.
• Heat butter in a pan with reserved bacon fat until melted. Add scallion whites and cook for one minute. Add flour and cook, stirring, until lightly browned about 1 minute. Slowly whisk in milk. Stir in stock and simmer until thickened. Stir in cheese until thoroughly combined. Remove pan from heat. Season with salt and pepper.
• Crumble bacon into pieces. Stir bacon, pasta, and ¾ of the cauliflower into sauce. Transfer into a lightly oiled baking dish. Scatter remaining cauliflower on top. Bake until bubbly, 5-7 minutes.
• Garnish with scallion greens and serve. Enjoy!

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!

CHEESY CAULIFLOWER DIP WITH BACON

Steps:

• Heat oven to 350ºF.
• Use pulsing action of food processor to process cauliflower until chopped to pea-size pieces. (Some recognizable small florets may still remain.) Place in large microwaveable bowl; stir in water.
• Microwave on HIGH 3 min.; stir. If necessary, continue microwaving 2 min. or until any larger cauliflower pieces are crisp-tender. Drain cauliflower.
• Cook bacon in medium cast-iron skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add yellow onions to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add cream cheese and hot sauce; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Stir in cauliflower, mayo and 1-1/2 cups shredded cheese; smooth top.
• Crumble bacon; sprinkle over dip. Top with remaining shredded cheese.
• Bake 25 to 30 min. or until dip is heated through and top is golden brown. Sprinkle with green onions.