Wednesday, January 26, 2011

Bacon-Roasted Cauliflower

Head of Cauliflower, cut into florets
1T. Bacon Fat or Olive Oil or Coconut Oil
3 Pieces of Bacon, cut into 1" slices
1T. Bay Seasoning (you can also use Old Bay Seasoning or your favorite spice blend)
Chopped Parsley, for garnish (optional)
  1. Preheat oven to 425F.
  2. Add cauliflower to a bowl and toss with oil, to coat.
  3. Add seasoning and toss, to coat. 
  4. Add bacon and toss. 
  5. Spread cauliflower mixture onto a baking sheet and transfer to preheated oven. 
  6. Bake about 25-30 minutes, until bacon is crispy and cauliflower is browned. 
  7. Sprinkle with parsley to garnish, if using. 


The Rebellious Pastor's Wife said...

By Bay Season, do you mean like Old Bay? Just wanted to clarify.

jencereghino said...

I use a Bay Seasoning from Williams-Sonoma, but Old Bay will work just fine. Pretty similar. I'll add a link and note, to clarify. :)


BJ said...

This looked too good and easy, so I tried it out last night. It really was great. I used some poultry seasoning with a guy that looks like Dom Deluise on it, and it worked really well.

We may be hitting you up for some other ideas soon, specifically for Jenni, who hates veggies. She's actually joining in on CFR's 45-day challenge, which is very cool.

Anyway, thanks for the posts, and hope you and Scott are doing well.

jencereghino said...

Dom Deluise...intriguing... :)

Jenni's in!? That's awesome! I think the key is going to be preparation! She loves her sweets and IS going to have some funky cravings. So, DO NOT have anything candy-like in your house, stock up on good fats and some yummy herbal teas (check out Teavanna, but look at their ingredient lists...some have sugar), and make sure you always have something to eat in your house. I would recommend not turning to Lara bars or other dried fruits for your snacks...they will only lead to more cravings. And, if you're going to do SunButter, only the Organic version is without sugar so get that. I got Natural Grocers (Richardson) to start carrying it, so buy it from's less expensive than WFs.

I like coconut flakes (WFs has a good Organic, unsweetened brand) and if she "needs" chocolate, get Organic, unsweetened baking chips and mix them with dried, unsweetened cherries (I have only been able to find them at Natural Grocers)...the combo is good together, without any added sugar (still the natural sugar of the cherries, but no extra juice or sweeteners). But, try to stick with fat to subside the sweet'll be better, in the long run.

Email me or FB message me, if you need any HELP! :)

Glad you tried the recipe...let me know if you try others!


Mandy said...

We tried this tonight and it was DELICIOUS!! I didn't have any bay seasoning, so I used a Simply Organic All Purpose seasoning. I stumbled across your blog a couple weeks ago and your recipes look amazing. Thank you so much for sharing! :)

jencereghino said...

Thanks, Mandy!

I'm glad you used something else, instead of not trying the recipe...and, I'm glad that it worked! I don't know that you can really go wrong with Cauliflower + Bacon...right!? :)

Let me know if you try anything else and thank you for sharing!


Mandy said...

We were going to try the breakfast squash recipe this morning, but couldn't find any delicata squash. We ended up doing a fritatta with butternut squash. We live just outside of Austin. Where do you find your squash? I don't think I've ever seen that kind at HEB...

jencereghino said...

I get mine at Whole Foods or Central Market (we're in Dallas suburbs). If you can't find delicata, you can use acorn squash (it'll just take longer to cook and you'll want to slice a little bit off of the bottom to make it sit up without tipping).

I ate one whole delicata squash, but would only eat half of an acorn squash, due to the size. I hope that helps!

Mandy said...

Thanks, I'll try acorn squash if they don't have delicata next time we look for it. I am bringing the bacon-cauliflour over to a friends house for a dinner party next week. Can't wait to cook it again! :)

Emily said...

I collected some bacon fat from a big fry up a few weeks ago. Can I still cook with it or does the fat go bad in the same time frame meat would?

jencereghino said...

If you used a good-quality bacon (hormone-free, antibiotic-free), you should definitely keep that fat for cooking! I have a little bowl that I keep on my counter for the remainder of the week, but don't usually have it around much longer so this works for me. If you have a large amount (which it sounds like you do), transfer it to a mason jar and keep it in the fridge; you can add to it as needed.

Screaming Meanie said...

Dom Deluise = Chef Paul Prudhomme, native Louisiana Cajun Chef.

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