Best Bacon Cauliflower Sauté Recipes

SAUTéED CAULIFLOWER (WITH BACON AND WINE)

Steps:

• Cut florets from cauliflower stock and dice into medium-small pieces.
• In a skillet, cook bacon slices until cooked through and brown. Remove bacon, set aside, and reserve grease in skillet. Once bacon is cooled, crumble into small pieces.
• Over medium heat, add diced cauliflower to bacon grease and sauté until starting to brown, about 5-10 minutes.
• Add wine and chicken broth, reduce heat to medium-low and continue cooking, stirring occasionally, until cauliflower has started to soften, about 10 more minutes.
• Salt and pepper to taste. Top with reserved crumbled bacon.
• Enjoy!

BRAISED CAULIFLOWER WITH BACON

Steps:

• Remove stem from cauliflower (but you can keep the leaves, if any -- they're delicious!).
• Sauté garlic and bacon in olive oil in a large heavy pot until lightly browned. Add onions and continue to sauté until onions are softened.
• Add cauliflower stem-side down. Pour tomatoes over and season with salt, pepper, and red pepper flakes. Bring to a boil, cover, and simmer on low for about an hour or until done (will depend on size of cauliflower -- mine took about 70 minutes).
• Remove cauliflower, bring sauce to simmer and let reduce for a little while, then pour over cauliflower and serve.

SAUTéED CAULIFLOWER WITH BACON

Steps:

• Soak cauliflower florets in salt water. Meanwhile, prepare bacon, ginger, garlic and chili pepper.
• Heat a large skillet over medium-high heat. Once the skillet is hot, add bacon and cook until it starts to sweat, about 3 minutes. Add ginger and stir until the bacon turns dark pink, about 2 minutes.
• Drain the cauliflower and add it to the skillet. Sauté for 1 minute, reduce the heat to medium, cover and cook the cauliflower for 5 minutes.
• Uncover, the cauliflower should be slightly brown by now. Turn the heat back on medium-high. Add garlic and chili pepper. Sauté again until all ingredients are distributed evenly.
• Add coconut aminos and kosher salt. Keep stirring for 30 seconds to allow the flavor to blend in.
• Dish. Season with freshly ground black pepper if desired. Enjoy over rice.

PASTA WITH CAULIFLOWER, BACON AND SAGE

Steps:

• Heat the oven to 425 degrees. Place the cauliflower on a sheet pan. Drizzle with 2 to 3 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss to coat. Roast, tossing occasionally, until tender and browned all over, 20 to 25 minutes. While the cauliflower roasts, bring a large pot of water to a boil.
• Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the sage leaves to pan and fry until they begin to brown, 1 to 2 minutes. Using a slotted spoon, transfer the sage leaves to the plate with the bacon. Drain all but 3 tablespoons of fat from the skillet (or add additional olive oil, if needed) and remove from heat.
• Add 1 tablespoon salt to the boiling water and cook the pasta until just al dente, reserving 1 1/2 cups of the pasta water. Drain the pasta and add to the reserved skillet; heat over low. Pour or squeeze the lemon juice over the pasta, along with 1 cup pasta water and the 1/2 cup grated Parmesan. Toss until the sauce comes together.
• Stir in the cauliflower, bacon and sage, adding a splash more pasta water if the pasta seems dry. Season with salt and pepper. Sprinkle with lemon zest, and serve with extra Parmesan on the side.