Bacon Cheddar Cauliflower Chowder Recipe 455

BACON-CHEDDAR CAULIFLOWER CHOWDER

Steps:

• Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
• Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
• Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
• Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
• Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

BACON CHEDDAR CAULIFLOWER CHOWDER RECIPE - (4.5/5)

Steps:

• Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 tablespoon drippings from the pot. Add chopped onion, if using celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired. Use a food processor's chopping and grating blades to make prepping veggies and cheese a breeze!

BACON & CHEDDAR CAULIFLOWER SALAD

Steps:

• Whisk the dressing ingredients together. In a large bowl combine the chopped cauliflower, dressing, cheddar cheese, and bacon bits. Mix well. Garnish with additional bacon bits if desired.
• I like to let the salad "marinate" in the fridge for 30-60 minutes before serving. Leftovers will keep a day or two in the fridge, but the salad gets softer. If you want to prep this for an event, chop the cauliflower and mix the dressing up in advance; but keep the cauliflower, dressing, cheese, and bacon separate. It'll take all of 2 minutes to mix it up an hour or two before serving.
• PS: I've been getting some questions so I thought I'd clarify here that YES, the cauliflower is raw! It softens a bit in the dressing, but it has a nice crunch to it. It's like a broccoli salad, but with cauliflower. It's not really meant to be a low-carb mock of a potato salad. I'll leave that to the Picnic Radishto Salad on page 224 of Convenient Food, which was specifically formulated for that purpose.

CAULIFLOWER SALAD WITH CHEDDAR AND BACON

Steps:

• Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon. Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated. Chill in the refrigerator until flavors blend, about 2 hours.

BACON-CHEDDAR CAULIFLOWER CHOWDER

Steps:

• Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
• Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
• Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
• Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
• NOTE: Use a food processor's chopping and grating blades to make prepping veggies and cheese a breeze.