Found this recipe on the 'net - as you do on cold Tuesdays. Had it for dinner this evening - it was delicious - made enough for my meal and two portions to freeze for later. Made two alterations - left out the oil and reduced the amount of salt.
Bacon Wrapped Cauliflower
Ingredients
1/4 c. extra-virgin olive oil
1/4 c. lemon juice
Cooking salt
1 head cauliflower, leaves removed and stem trimmed so cauliflower lays flat, but still intact
1 (10-oz.) package frozen spinach, thawed, water squeezed out and chopped
2 large eggs, beaten
4 spring onions, thinly sliced2 cloves garlic, minced
3/4 c. shredded cheddar
4 oz. cream cheese, softened and cubed
1/2 c. Panko
1/4 c. grated Parmesan
1 lb. thinly sliced bacon
Instructions
- Preheat oven to 450°. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the centre, about 12 minutes.
- Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking sheet. Let cool.
- Meanwhile, combine spinach, eggs, spring onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a ¾-inch tip.
- Position cooled cauliflower stem side up on a rimmed baking sheet. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
- Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
