Baked Cauliflower Casserole

After harvesting a nice head of cheddar cauliflower, the white moths that lay the eggs that become green cabbage lopper worms got under my floating row cover so I picked the rest of the cauliflowers before the eggs hatched.  I ended up with a few small heads of Graffiti Hybrid and Veronica Romanesco Cauliflowers.  I forgot to take a shot before Bev cut them up so here are some shots from the web and mine were just a smaller version.

She used a recipe from Steamy Kitchen authored by professional recipe developer Jaden Hair and followed it except she omitted the olive oil.

Roasted Cauliflower with Bacon and Garlic - Adapted from Steamy Kitchen

1 head cauliflower, cut into small florets
6 cloves garlic, halved
3 strips bacon, cut into bite sized pieces
2 teaspoons olive oil
salt to taste
freshly ground black pepper to taste
Shredded cheddar
Grated parmesan

Heat oven to 375F.  On a baking sheet (Bev used a casserole dish), toss together the cauliflower, garlic slices, bacon and olive oil.

Roast for 20 minutes until bacon is crisp and cauliflower is cooked through. Season with salt and pepper to taste.

When nearly done she added a little white cheddar and parmesan cheese.

It was pretty and tasty but I would have preferred more cheese.  The next night she added additional cheeses and reheated the leftovers, and I thought it was very good.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  BBQ Burrito & Ice Cream

Two years ago:  Shrimp And Veggies At The Dock

Larry