Bacon Cauliflower Sauté 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.

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!

PASTA WITH CAULIFLOWER, BACON AND SAGE

Steps:

• Heat the oven to 425 degrees. Place the cauliflower on a sheet pan. Drizzle with 2 to 3 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss to coat. Roast, tossing occasionally, until tender and browned all over, 20 to 25 minutes. While the cauliflower roasts, bring a large pot of water to a boil.
• Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the sage leaves to pan and fry until they begin to brown, 1 to 2 minutes. Using a slotted spoon, transfer the sage leaves to the plate with the bacon. Drain all but 3 tablespoons of fat from the skillet (or add additional olive oil, if needed) and remove from heat.
• Add 1 tablespoon salt to the boiling water and cook the pasta until just al dente, reserving 1 1/2 cups of the pasta water. Drain the pasta and add to the reserved skillet; heat over low. Pour or squeeze the lemon juice over the pasta, along with 1 cup pasta water and the 1/2 cup grated Parmesan. Toss until the sauce comes together.
• Stir in the cauliflower, bacon and sage, adding a splash more pasta water if the pasta seems dry. Season with salt and pepper. Sprinkle with lemon zest, and serve with extra Parmesan on the side.

SAUTéED CAULIFLOWER (WITH BACON AND WINE)

Steps:

• Cut florets from cauliflower stock and dice into medium-small pieces.
• In a skillet, cook bacon slices until cooked through and brown. Remove bacon, set aside, and reserve grease in skillet. Once bacon is cooled, crumble into small pieces.
• Over medium heat, add diced cauliflower to bacon grease and sauté until starting to brown, about 5-10 minutes.
• Add wine and chicken broth, reduce heat to medium-low and continue cooking, stirring occasionally, until cauliflower has started to soften, about 10 more minutes.
• Salt and pepper to taste. Top with reserved crumbled bacon.
• Enjoy!

CAULIFLOWER "MAC" WITH BACON AND SMOKED GOUDA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and lay the bacon out on top. Bake until crispy, 15 to 20 minutes.
• Meanwhile, cut off the green leaves from the cauliflower. Using your hands or a knife, cut the florets away from the core.
• Remove the bacon from the baking sheet and set aside. Put the cauliflower on the baking sheet and, using a heatproof spatula, toss with the bacon fat left behind. Spread out in an even layer, sprinkle with 1/4 teaspoon salt and some pepper and roast until golden brown, about 20 minutes.
• Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until a thick paste forms and turns golden brown, about 2 minutes. Add the milk 1/2-cup at a time, whisking well between each addition, and bring to a bare simmer. Whisk in two-thirds of the smoked Gouda until melted. If the sauce is too thick, add more milk, 1/4-cup at a time, until the desired consistency is reached.
• Place the roasted cauliflower in 13-by-9-inch baking dish or large oval casserole. Crumble the bacon over the cauliflower, then pour the cheese sauce over the top, making sure all the florets are covered. Sprinkle with remaining Gouda and bake until the cheese is bubbling and the top is golden brown, 30 minutes.

BACON, BLUE CHEESE, CAULIFLOWER CHOWDER

Steps:

• Cut bacon into small pieces. In large stock pot over medium heat cook bacon until crisp. Drain off fat.
• Chop onions, slice leeks lengthwise clean and chop. Add onions,leeks, thyme, bay leaves and garlic to pot with bacon. Saute until onions are translucent.
• Cut cauliflower into small florets, grate carrots and slice mushrooms. Add florets, carrots and mushrooms to pot and saute for 5-10 minutes.
• Add chicken broth and cook until vegetables are done.
• Add blue cheese and cook until blue cheese melts.
• Pour in half and half turn heat to low and cook approx 10-15 minutes until heated throughly.
• I have been known to add any kind of fish that will hold together. Delicious on a cold rainy night. This makes a big batch, but when i fix it we have it for dinner then lunch the next day.

SAUTEED CAULIFLOWER

Steps:

• Remove the base of the stem of the cauliflower with a sharp knife.
• From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
• Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
• Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
• Fry the cauliflower until brown on the second side, adding more olive oil if needed.
• At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
• Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
• Sprinkle with salt.
• Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.