Baked Cauliflower Cheese With Bacon Food

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

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.

CAULIFLOWER CHEESE WITH BACON

Steps:

• Add your vegetable oil and bacon to a large frying pack and cook on a low heat for 5 minutes until lightly browned. Remove bacon pieces with a slotted spoon and set aside on a plate until later on. Leaving the bacon grease in the pan.
• Add the shallots, garlic, and cauliflower slices to skillet, cooking until tender, cook on a medium heat for about 5 minutes ensuring they don't stick to the bottom of pan.
• Pour in chicken stock and add the butter, 3/4 of parsley and re-add your bacon, reducing the heat to low. Cover your pan and allow to steam for 10 to 15 minutes until the cauliflower as soaked up the stock. At this point put your oven on to 180 degrees.
• Remove cover and add gently stir 3/4 of the cheese, replace cover and allow to cheese to melt for a couple of minutes. Place all the ingredients in a pirex dish and sprinkle over your remaining cheese, place in hot oven for 5 minutes allowing all the cheese to go stringy and gooey, remove from oven and sprinkle with remaining parsley. I always keep it in the dish and put it in the middle of the table and allow my guests to help themselves. Always a winner.

ROASTED CAULIFLOWER SOUP WITH BACON AND CARAMELIZED ONIONS

Steps:

• Preheat the oven to 450 degrees.
• Cut the head of cauliflower into similar sized pieces, toss it with the garlic cloves and 1-2 tablespoons of olive oil. Season with salt and pepper and cook on a baking sheet. About 25 minutes or until the cauliflower is tender.
• In a small sauté pan over medium heat, cook bacon until crispy. Use a slotted spoon to carefully remove the pieces from the bacon grease and set aside for later.
• Reduce the heat to low and add the onions to the bacon fat. Cook, stirring occasionally, until the onions are a deep golden brown. Add olive oil or melt butter if needed. Set aside.
• In a heavy bottomed pot, add the roasted cauliflower, garlic cloves and chicken stock. Bring it to a boil, then reduce to a simmer until the cauliflower is heated through. Purée with a blender or food processor. Stir in the parmigiano reggiano cheese until melted and season with salt and pepper.
• Garnish with the cooked bacon, caramelized onions, optional fried sage, and additional parmigiano reggiano.

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.

ROASTED CAULIFLOWER WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine cauliflower, onion, and garlic in a bowl. Add olive oil, Parmesan cheese, and Cheddar cheese and stir to coat. Arrange on the prepared baking sheet.
• Cook in the preheated oven until lightly browned, 35 to 45 minutes.

CREAMY CAULIFLOWER CASSEROLE WITH BACON AND CHEDDAR

Steps:

• Mix bacon, 1/2 cup cheese, and parsley in small bowl. Set aside for topping.
• Heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add 1 tbsp salt and cauliflower, cook until tender. Drain and rinse with cold water. Transfer half to cutting board and roughly chop.
• Melt cream cheese on low heat. Stir in heavy cream and remaining 2 1/2 cups of cheddar, cook until starts to melt.
• Off heat stir in sour cream, cauliflower, 1/2 tsp salt and pepper. Transfer to a 2 quart baking dish, sprinkle with topping, and bake until brown and bubbly, about 15 minutes.

CAULIFLOWER CHEESE BAKE

Steps:

• Heat oven to 350ºF.
• Cook cauliflower in boiling water in large saucepan 4 min.; drain well.
• Melt 2 Tbsp. butter in large saucepan on medium heat. Add onions; cook and stir 3 min. or until crisp-tender. Stir in flour and mustard; cook and stir 1 min. Whisk in milk; cook 5 min. or until thickened, stirring frequently. Remove from heat. Add 1-1/2 cups cheddar and 3 Tbsp. Parmesan; stir until cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2-1/2-qt.casserole sprayed with cooking spray.
• Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
• Bake 20 to 25 min. or until heated through, topping with remaining cheddar for the last 5 min.

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 & BACON PASTA

Steps:

• Heat the grill to high and bring a large pan of salted water to the boil. Grill the bacon slices for 5 mins or until crispy, then drain on kitchen paper and cut into small pieces.
• Cook the pasta following pack instructions. Add the cauliflower to the pasta pan for the final 8 mins, so that it is just tender, then drain, reserving 2 tbsp of the cooking water.
• Melt the butter in a small pan over a low heat, then stir in the flour and cook for a couple of mins. Gradually stir in the milk, mixing well between each addition. Bring to a simmer, then cook for a few mins until thickened. Season, add the mustard and half the grated cheese. Stir until the cheese has melted and the sauce is smooth.
• Tip the pasta and cauliflower back into the pan along with the reserved cooking water. Stir through the cheese sauce and bacon, then transfer the mix to a baking dish. Mix together the breadcrumbs and remaining cheese, then sprinkle over the pasta. Cook for 5 mins under the grill until browned. Serve with a salad, if you like.

CAULIFLOWER CASSEROLE

Steps:

• Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart (9x13) casserole dish, with nonstick spray, and line a rimmed baking sheet with parchment paper.
• In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, pepper, and nutmeg.
• Transfer the cauliflower to the prepared casserole dish and spread it into an even layer. Keep the bowl handy. Roast cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
• Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes.
• Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time.
• Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
• In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in 1/3 cup Gruyere cheese, 2 tablespoons of Parmesan cheese, and half of the chopped bacon.
• Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining 1/3 cup of Gruyere and 2 tablespoons of Parmesan.
• Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn.
• Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

MASHED CAULIFLOWER CASSEROLE WITH CHEESE AND BACON

Steps:

• Preheat the oven to 350.
• Place the cauliflower florets in a steamer basket in a pot with water, cover the top, bring to a boil and steam for 10-15 minutes, until very tender. (The exact time will depend on the size of your florets.)
• Drain the cauliflower well and pay dry.
• Transfer the steamed cauliflower to a food processor. (You may need to do this in batches.) Add the cream cheese, Greek yogurt, butter, salt and pepper and process until smooth. Add 2-4 tablespoons of milk, as needed, to get it to come together and get the right consistency.
• Taste and add salt, pepper and more butter if needed.
• Stir in 1 cup of the shredded cheddar cheese.
• Transfer the mixture to a 1 1/2 quart baking dish that's sprayed with cooking spray (or brushed with melted butter, if you prefer).
• Smooth the top to make it even then sprinkle with the paprika and the remaining cup of cheddar cheese. Bake at 350 for 10-15 minutes, until the dish is warmed through and the cheese is melted.
• Top with the cooked, crumbled bacon and sliced green onions. Serve hot and enjoy!

EASY CHEESY LOADED CAULIFLOWER CASSEROLE RECIPE

Steps:

• Preheat the oven to 450 degrees F (232 degrees C).
• In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
• Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Line the pan unless it's glass or stoneware. If there's too much cauliflower to fit in a single layer, roast on a larger baking sheet instead.) Roast in the oven for 15-20 minutes, until crisp-tender.
• Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon bits, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don't oversalt - it will get more salty as the cheese melts later.)
• When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
• Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon bits.
• Bake for 5-10 minutes, until the cheese melts. Top with remaining green onions.