Cauliflower Bacon And Parmesan Food

CAULIFLOWER PARMESAN CASSEROLE

Steps:

• Place 1 in. of water in a Dutch oven; add cauliflower. Bring to a boil. Reduce heat; cover and cook for 4-6 minutes or until crisp-tender. Drain and pat dry., Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted., Place cauliflower in a 13-in. x 9-in. baking dish coated with cooking spray. Pour sauce over top., For topping, combine the bread crumbs, butter and paprika. Sprinkle over sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

CAULIFLOWER, BACON AND PARMESAN

Steps:

• In a 10-inch nonstick frying pan, cook the bacon until crisp; remove to a paper-toweled dish.
• Pour off all the fat.
• In a large bowl, beat the eggs with the cream,Parmesan, parsley, black pepper and red pepper flakes(if using) until smooth.
• Add the cooled bacon.
• In the same frying pan, heat the oil with the butter over moderately high heat.
• Add the cauliflower and salt and cook, stirring occasionally, until the cauliflower is golden and almost done, 10 to 15 minutes.
• Add the roasted garlic and cook, stirring, 1 minute longer.
• Pour in the egg mixture and reduce the heat to low.
• Cook, covered, until the bottom of the frittata is golden brown and the top is almost set, 10 to 15 minutes.
• Heat the broiler.
• Broil the frittata 6 inches from the heat, if possible, until the eggs are set and beginning to brown, about 3 minutes.
• Lift up the edge of the frittata with a spatula and slide the frittata onto a platter; cut it into wedges.
• Serve immediately.