Cheddar Bacon Cauliflower Pancakes Recipes

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.

CHEDDAR BACON CAULIFLOWER PANCAKES

Steps:

• Microwave Green Giant® Cheddar & Bacon Mashed Cauliflower 8 minutes or until softened.
• Combine Mashed Cauliflower, flour, egg and green onion in medium bowl.
• Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook pancakes (1/4 cup mixture per pancake) 6 minutes or until golden brown, turning once. Repeat with additional oil and batter.
• Serve pancakes with sour cream, if desired.

CREAMY CAULIFLOWER CASSEROLE WITH BACON AND CHEDDAR

Steps:

• Mix bacon, 1/2 cup cheese, and parsley in small bowl. Set aside for topping.
• Heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add 1 tbsp salt and cauliflower, cook until tender. Drain and rinse with cold water. Transfer half to cutting board and roughly chop.
• Melt cream cheese on low heat. Stir in heavy cream and remaining 2 1/2 cups of cheddar, cook until starts to melt.
• Off heat stir in sour cream, cauliflower, 1/2 tsp salt and pepper. Transfer to a 2 quart baking dish, sprinkle with topping, and bake until brown and bubbly, about 15 minutes.

BACON CHEDDAR CHEESY MASHED CAULIFLOWER

Steps:

• Preheat your oven to 400°F, and lightly coat a 1.5 quart casserole dish with oil or cooking spray.
• Place a steamer basket in a large pot with about an inch of water.
• Cut the cauliflower into large florets, discarding the tough stem, and add to the steamer basket in the pot.
• Bring to a boil over medium-high heat and steam until very tender, about15 minutes
• Remove steamer basket from the pot and allow to cool slightly so that some of the excess moisture evaporates.
• Place the cauliflower, Greek yogurt, egg, 3/4 cups of the shredded cheese, salt, and pepper into a blender or food processor, and process until smooth.
• Stir in about two slices of the crumbled bacon.
• Transfer the cauliflower to the prepared dish and sprinkle with remaining cheese and the rest of the crumbled bacon.
• Bake for 25-30 minutes, or until heated through and browned on top.

CHEESY CAULIFLOWER PANCAKES

Steps:

• Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes.
• Drain and mash the cauliflower while it is still warm.
• Stir in the cheese, eggs, green onions, bread crumbs, cayenne & salt. Adjust seasoning to taste. (Start with the lower amount of cheese, breadcrumbs, cayenne, and salt. Add more as needed for taste and binding the pancake mixture together.)
• Coat the bottom of a skillet with olive oil over medium-high heat.
• Form the cauliflower mixture into patties about 3 inches across.
• Cook until golden brown & set, about 3 minutes per side. Remove to a paper towel-lined plate to drain.
• Serve pancakes on a plate and top with sour cream and more green onion, if desired.