Cauliflower With Bacon And Dill Food

LEMON ROASTED CAULIFLOWER WITH DILL

Steps:

• Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
• Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
• Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.

CREAM OF CAULIFLOWER SOUP WITH BACON & DILL

Steps:

• Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
• Add onions to reserved drippings in pan; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in cauliflower; cook 7 min. or until tender. Stir in 1/4 cup each cheese and dressing.
• Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Sprinkle bacon over soup; top with remaining cheese. Drizzle with remaining dressing; sprinkle with dill.

CAULIFLOWER WITH BACON AND DILL

Steps:

• In a steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon of the fat, to the skillet add the cauliflower, the dill, the lemon juice, and salt and pepper to taste, and heat the mixture over moderately low heat, stirring, until the cauliflower is coated well with the dill mixture. Sprinkle the cauliflower mixture with the bacon bits.

KETO LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425°F (220°C) Grease a 9-inch x 13-inch baking dish. Set aside.
• Cut the cauliflower head into bite-size florets, you should have about 1.8 lb/800g of small florets.
• Place the cauliflower florets into a steamer basket and place the basket into a large pot with 2 inches of water at the bottom. Steam the cauliflower for 8 minutes until fork tender.
• Drain the cooked cauliflower florets and set aside 10 minutes to steam out.
• Meanwhile, prepare the cheese sauce.
• In a large pot (can be the one you used to steam the cauliflower), fry the bacon pieces for 2-3 minutes. Set aside 1/3 cup of cooked bacon in a bowl (you will use this to add on top of the casserole later).
• Stir in heavy cream, cubes of cream cheese, garlic powder, onion powder, and salt, and simmer the sauce over low/medium heat until cream cheese is melted and sauce is thick and creamy.
• Remove from heat, stir in fresh chopped dill, half shredded cheddar (1 cup).
• Stir in the cooked cauliflower florets until evenly coated with the cheese sauce.
• Transfer the cheesy cauliflower florets into the prepared baking dish and spread into an even layer.
• Top the casserole with the remaining crispy bacon and shredded cheese.
• Bake for 15-20 minutes, switching to grill mode for 3-4 minutes if needed to grill cheese on top.
• Remove from the oven and sprinkle with extra fresh dill if desired.
• Serve immediately as a main dish or low carb side dish to grilled meat/fish.

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!

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.