Cheesy Cauliflower Risotto With Bacon Recipes

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

Ingredients

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

Ingredients

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

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