Best Cauliflower Bacon And Tomato Medley Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TWICE BAKED CAULIFLOWER WITH BACON



Twice Baked Cauliflower with Bacon image

Awesome substitute for mashed potatoes and a great way to get kids to eat their veggies!!!

Provided by Kelly Marie Cook

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 35m

Yield 4

Number Of Ingredients 10

cooking spray
2 (20 ounce) bags frozen cauliflower
¼ cup sour cream
¼ cup plain yogurt
1 tablespoon salted butter, softened
1 cup shredded Cheddar cheese, divided
2 tablespoons bacon bits
1 tablespoon chopped fresh chives
1 teaspoon minced garlic
½ teaspoon black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a large, square baking dish with cooking spray.
  • Put cauliflower in a microwave-safe bowl and cook in microwave oven until tender, about 6 minutes.
  • Blend cauliflower in a food processor until smooth; add sour cream, yogurt, and butter and process again until smooth.
  • Mix blended cauliflower mixture in a bowl with 3/4 cup Cheddar cheese, bacon bits, chives, garlic, and black pepper; spread into the prepared baking dish and top with remaining Cheddar cheese.
  • Bake in preheated oven on the middle rack until cheese is melted, about 15 minutes. Switch oven to 'broil' and continue baking until the top is golden brown, 3 to 5 minutes more.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 15.8 g, Cholesterol 47 mg, Fat 17.1 g, Fiber 6.6 g, Protein 15.6 g, SaturatedFat 10.2 g, Sodium 392.5 mg, Sugar 7.6 g

CAULIFLOWER, TOMATO, ONION, & CHEESE CASSEROLE



Cauliflower, Tomato, Onion, & Cheese Casserole image

This is a very attractive dish to bring to the table! If you want your cauliflower cooked a little more steam it for 5 min prior to putting it in the casserole. I like it crisp so I do it raw.

Provided by Bergy

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

2 large cauliflower, separated into flowerets
1/4 teaspoon nutmeg
2 cups cheddar cheese, grated
3 tablespoons melted butter
3 tomatoes, cut into 8 wedges each
1 large onion, chopped
salt and pepper
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 375°F.
  • Lightly grease a 9x13-inch casserole dish.
  • Arrange flowerets in the dish.
  • Sprinkle with salt, pepper and nutmeg.
  • Sprinkle the onion over the cauliflower.
  • Cover with 1 cup of cheese.
  • Drizzle with the melted butter.
  • Tuck in the Tomatoes wedges.
  • Sprinkle with remaining cheese.
  • Bake uncovered for about 10 minutes.
  • Garnish with parsley.

CAULIFLOWER WITH GARLIC AND TOMATOES



Cauliflower With Garlic and Tomatoes image

A tasty way to cook cauliflower. This was adapted from Cook's Illustrated The Best Vegetable Recipes

Provided by Sandyg61

Categories     Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 tablespoons olive oil
1 medium head cauliflower
2 teaspoons minced garlic cloves
1 pinch hot pepper flakes
14 1/2 ounces diced tomatoes
1/2 teaspoon dried basil
salt & pepper

Steps:

  • Cut the cauliflower into florets and cut the florets in half or quaters to creat 1-inch pieces.
  • Heat 2 tablespoons of the olive oil in a skillet over medium heat.
  • Add the cauliflower and cook, stirring occasionally, until the cauliflower begins to brown.
  • Add the other half tablespoon of olive oil, tomatoes, garlic, pepper flakes, and basil.
  • Cover and simmer until the cauliflower is tender but still has some resistance when sampled, about 6-8 minutes.
  • Add salt and pepper to taste.

TANGY TOMATO BROCCOLI AND CAULIFLOWER MEDLEY



Tangy Tomato Broccoli and Cauliflower Medley image

Two of the most healthiest and craving vegetables of all time tosssed in a tangy tomato based sauce.

Provided by Frenzy

Categories     Vegetable

Time 40m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 12

1/2 garlic clove, chopped
1 teaspoon garlic, minced
1 sweet red pepper, sliced into strips
250 g broccoli, chopped
250 g cauliflower, chopped
100 g oyster mushrooms, sliced
150 g firm tofu, diced
5 teaspoons tomato paste
5 teaspoons stir-fry sauce
1 cup water
1 teaspoon all-purpose flour
1 tablespoon canola oil

Steps:

  • - In a cup, combine the minced garlic, tomato sauce, tomato paste, sugar, water, sesame oil and flour
  • - In a wok, heat oil and fry the chopped garlic and peppers
  • - Add the mushrooms and stir-fry for 2 minutes
  • - Add the vegetables and the mixture and simmer for 3 minutes.
  • - Add the tofu and simmer again for another 1 minute.

Nutrition Facts : Calories 133.5, Fat 6.3, SaturatedFat 0.8, Sodium 201.4, Carbohydrate 14.7, Fiber 5.2, Sugar 5.6, Protein 8.5

BACON CAULIFLOWER SALAD



Bacon Cauliflower Salad image

My Aunt Lavern's special cauliflower salad recipe combines crispy-crunchy ingredients with a creamy dressing that's ever so slightly sweet. -Kelly Ward Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 medium head cauliflower, broken into florets
1 pound sliced bacon, cooked and crumbled
1 cup cubed cheddar cheese
1 medium green pepper, chopped
1 medium onion, chopped
1 cup mayonnaise
2 to 4 teaspoons sugar

Steps:

  • In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 308 calories, Fat 28g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

CAULIFLOWER AND BACON GRATIN



Cauliflower and Bacon Gratin image

Provided by Giada De Laurentiis

Categories     side-dish

Time 54m

Yield 4 to 6 servings

Number Of Ingredients 10

Unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces
3 slices day-old sourdough bread or 2 cups bread crumbs
3/4 cup heavy cream
1 teaspoon all-purpose flour
1/4 cup capers, rinsed and drained
8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces
1 cup grated Gruyere, divided
Kosher salt and freshly ground black pepper
1 pound cauliflower, trimmed and cut into florets
Olive oil, for drizzling

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.
  • In the bowl of a food processor, blend the bread until it forms into crumbs.
  • In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.
  • In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.
  • Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.
  • Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.

Related Topics