Cauliflower Cheese With Bacon Recipes

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CAULIFLOWER CHEESE WITH BACON



Cauliflower Cheese with Bacon image

This is a good hearty dish, perfect for your Sunday roast. Or in the middle of the table when your entertaining friends

Provided by roxi87

Time 35m

Yield Serves 4

Number Of Ingredients 9

160g Good quality bacon lardons
1 Clove garlic finely sliced
3 Shallots finely sliced
1 Large head of cauliflower cut into chunks
350ml Good qaulity chicken stock
Finely chopped parsley
Tablespoon of butter
Teaspoon of vegetable oil
250g Mixed cheese, ensure this includes cheddar and mozzarella

Steps:

  • Add your vegetable oil and bacon to a large frying pack and cook on a low heat for 5 minutes until lightly browned. Remove bacon pieces with a slotted spoon and set aside on a plate until later on. Leaving the bacon grease in the pan.
  • Add the shallots, garlic, and cauliflower slices to skillet, cooking until tender, cook on a medium heat for about 5 minutes ensuring they don't stick to the bottom of pan.
  • Pour in chicken stock and add the butter, 3/4 of parsley and re-add your bacon, reducing the heat to low. Cover your pan and allow to steam for 10 to 15 minutes until the cauliflower as soaked up the stock. At this point put your oven on to 180 degrees.
  • Remove cover and add gently stir 3/4 of the cheese, replace cover and allow to cheese to melt for a couple of minutes. Place all the ingredients in a pirex dish and sprinkle over your remaining cheese, place in hot oven for 5 minutes allowing all the cheese to go stringy and gooey, remove from oven and sprinkle with remaining parsley. I always keep it in the dish and put it in the middle of the table and allow my guests to help themselves. Always a winner.

BAKED CAULIFLOWER & CHEESE WITH BACON



Baked Cauliflower & Cheese With Bacon image

From an old Woolworths mag..this is such a great side, the bacon really adds a lovely depth of flavour.

Provided by Mandy

Categories     Cauliflower

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium cauliflower, trimmed and divided into florets
40 g butter
1 onion, finely chopped
4 slices bacon, rind removed & finely chopped
2 tablespoons flour
1 1/2 cups skim milk
1 teaspoon Dijon mustard
1 pinch nutmeg
1 1/2 cups tasty cheese, grated
salt & pepper, to taste
1/3 cup breadcrumbs

Steps:

  • Pre-heat oven to 180.C.
  • Grease a 6 cup baking dish.
  • Cook Cauliflower in boiling salted water for 5 mins or until just tender, drain well & arrange in baking dish.
  • Heat butter in a saucepan over medium heat and cook onion and half the bacon for 4 mins or until softened. Remove pan from heat, add flour and stir with a wooden spoon until combined. Return to heat & cook gently for 2 minutes.
  • Gradually add milk, stirring continuously and bring to a boil. Add mustard, nutmeg, 1 cup cheese and season with salt & pepper. Stir until cheese has melted.
  • Pour sauce over cauliflower & sprinkle with breadcrumbs and remaining cheese. Bake for 15 mins or until golden.

Nutrition Facts : Calories 443.7, Fat 29.3, SaturatedFat 17.1, Cholesterol 80.6, Sodium 624.7, Carbohydrate 25.2, Fiber 4, Sugar 4.8, Protein 21.8

CHEESY CAULIFLOWER RISOTTO WITH BACON



Cheesy Cauliflower Risotto with Bacon image

Incredibly creamy and delicious alternative to your regular rice risotto. You'd never know this is cauliflower! Plus...who doesn't love bacon! Also gluten free.

Provided by Dads That Cook

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 6

Number Of Ingredients 8

4 bacon strips, diced
1 cup diced baby bella mushrooms
½ white onion, diced
3 cloves garlic, minced
1 (16 ounce) package frozen riced cauliflower
1 cup chicken stock
1 ½ cups grated Parmesan cheese
1 cup heavy cream

Steps:

  • Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.
  • Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.
  • Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.

Nutrition Facts : Calories 282 calories, Carbohydrate 6.6 g, Cholesterol 79.7 mg, Fat 23.1 g, Fiber 1.9 g, Protein 13.2 g, SaturatedFat 13.4 g, Sodium 675.9 mg, Sugar 0.6 g

CHEESY CAULIFLOWER & BACON GRATIN



Cheesy cauliflower & bacon gratin image

This very indulgent version of cauliflower cheese is inspired by the après-ski classic, tartiflette

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 7

1 tsp vegetable oil
200g smoked bacon lardons or cubetti di pancetta
2 large onions , sliced
800g potatoes , thickly sliced
1kg cauliflower , cut into bite-size florets
100g medium-mature cheddar or gruyère , coarsely grated
250ml double cream

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and fry the bacon for 5 mins until just starting to crisp. Add the onion and sizzle for 12 mins until soft and golden.
  • Meanwhile, tip the potatoes into a large pan of water, making sure they are well covered. Bring to a gentle boil, then add the cauliflower and cook everything for 6-7 mins until both are tender. Tip into a colander and drain thoroughly.
  • In a gratin dish, layer the potato and cauliflower, then scatter with bacon, onion and a small handful of cheese. Drizzle each layer with a little cream and season. Continue until all the layers are finished, pour over the remaining cream and scatter with the last of the cheese. Bake for 30 mins until bubbling. Remove from the oven and set aside for 1 min to rest. Serve straight from the dish with a crisp green salad.

Nutrition Facts : Calories 817 calories, Fat 57 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2.12 milligram of sodium

KETO CAULIFLOWER BACON CHEESE MASH



Keto Cauliflower Bacon Cheese Mash image

You will never miss eating mashed potatoes again now that you can have this deliciously creamy, bacon-cheese- flavored mashed cauliflower instead!

Provided by Carol Castellucci Miller

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 40m

Yield 4

Number Of Ingredients 7

½ pound bacon, diced
1 large head cauliflower, cut into florets
1 cup shredded Parmesan cheese
4 tablespoons unsalted butter, at room temperature
2 tablespoons medium-chain triglyceride (MCT) oil
½ tablespoon apple cider vinegar
sea salt to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain on paper towels, reserving grease in the skillet.
  • Place cauliflower in a metal or silicone steamer basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water to the pot. Close and lock the lid. Select Steam function; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Drain cauliflower and transfer to a deep bowl. Add Parmesan cheese, butter, MCT oil, vinegar, and salt. Mix with an immersion blender until smooth. Stir in diced bacon. Add 1 to 2 tablespoons of the reserved bacon grease.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 12.2 g, Cholesterol 68.5 mg, Fat 32.2 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 19.8 g, Sodium 877.8 mg, Sugar 5.2 g

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