Cauliflower With Bacon Mushrooms Recipe 55 Recipes

CAULIFLOWER WITH BACON & MUSHROOMS RECIPE - (5/5)

Steps:

• 1. Add the bacon to a skillet set over medium-low heat. Cook until bacon is crisp, about 10 minutes or so. Remove the bacon and drain on some paper towels. Leave the glorious grease in the skillet. 2. Add the butter to skillet, and let it melt. Then crank the heat to high and add the cauliflower and mushrooms. Cook for 5 minutes. Then add the shallots and cook for another 2 minutes. 3. Return the bacon strips to the pan along with the parsley, reduce the heat to medium-low and cook for 2 minutes, stirring occasionally. Pour in 1/4 cup of water, and scrap the bottom of the pan to dislodge any browned bits. Cook until the water has evaporated. Season with salt and pepper to taste.

CAULIFLOWER SOUP WITH HAZELNUTS AND BACON

Steps:

• Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then coarsely chop.
• While the nuts are cooling, increase oven to 400°F. Toss cauliflower and 2 Tbsp. oil on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30-35 minutes.
• Meanwhile, cut bacon crosswise into 1/2" pieces. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10-12 minutes. Transfer to paper towels.
• Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8-10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20-25 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
• Working in batches, purée cauliflower mixture until very smooth. Strain back into pot; season with salt and pepper.
• Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil.
• Do Ahead
• Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.

BAKED CAULIFLOWER AND MUSHROOMS

Steps:

• Heat oven to 350°F. Spray square baking dish, 9x9x2 inches, with cooking spray.
• Mix all ingredients except green onions. Spread evenly in baking dish.
• Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown. Sprinkle with green onions.

ROASTED CAULIFLOWER AND MUSHROOMS

Steps:

• Preeat oven to 350.
• Spray a casserole dish with cooking spray.
• Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
• Pour into prepared casserole dish.
• Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.

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!

BACON AND MUSHROOM STIR-FRY

Steps:

• Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
• Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
• Pour over vegetables and bacon; cook and stir only until sauce thickens.
• Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.