Bacon Wrapped Cauliflower

This little ditty is something I whipped up a while back and loved enough to add it to the website. It can be served as either a main dish or a side. It is very easy to make, although there are some steps to it. And even if you tell yourself you don’t like cauliflower, I can almost guarantee you will love this.  Note: the side shown here is my ham-flavored green beans and cream of celery soup. I don’t describe that here, but you will be able to find it in my list of recipes eventually. Keep checking back.

Ingredients

Baked Cauliflower

  • 1 large head of cauliflower
  • 2 lbs thick-cut bacon
  • Black pepper
  • Vinaigrette of your choice (I used a sun dried tomato and garlic vinaigrette)
  • 1 large red onion
  • Cotton twine
  • Paper towel
  • Medium to large cooking sheet

Mayonnaise Sauce

  • 1 cup savory mayonnaise (I use Hollywood safflower)
  • 2-3 tablespoons of sriracha chili sauce
  • 2-3 tablespoons of spicy dark mustard
  • 2-3 tablespoons of capers

Preparation

  • Preheat your oven to 400 degrees
  • Peel all of the leaves off the cauliflower and cut the step so it sits flat on a pan

  • Drizzle the vinagrette over the cauliflower so that it is almost completely covered and begins to drip onto the pan
  • Peel the red onion and make one cut half-way through the onion so that you have long strips
  • Apply the long strips of red onion in a cross-hatch pattern to cover the cauliflower until it is fully covered (there can be gaps between the onion)
  • Apply two bacon strips in a cross
  • Begin making a cross-hatch pattern, leaving no gaps between bacon strips
  • Cover the cauliflower head completely and finish the cross-hatch pattern
  • Create a new layer by rotating the bacon strips forty-five degrees
  • Cover the entire cauliflower head with a second cross-hatch pattern of bacon
  • Wrap the base of the cauliflower with two strips of bacon, one on each side to make a seal that touches the bottom of the pan
  • Apply two more strips to the base that cover the seams of the first two strips around the base
  • Secure the bacon surrounding the base with a single piece of the cotton twine and tie it off
  • Cut the long ends of the cotton twine
  • Dust the top of the cauliflower with black pepper 
  • You should have about a half pound of bacon left over
  • Place the pan in the oven when it is at 400 degrees
  • Set your timer for one hour
  • Slice the remaining onion in preparation for caramalization
  • Cut the remaining bacon in half and slow-cook flat over medium-high heat
  • Set the crispy bacon aside (or eat it, since that’s what I did)
  • Cook the onions over medium heat and continue stirring until they are fully caramelized
  • Set the onions aside on paper towel so that the oil drains off completely
  • Mix all of the mayonnaise, sriracha, mustard, and capers in a small serving container and blend fully
  • Check the oven after the first hour of baking and keep baking until the bacon wrap is cooked fully to the point of being crispy 
  • When the cauliflower is cooked to the desired level (generally an hour to an an hour and a half, remove from the oven
  • Cut the cotton twine off
  • The cauliflower can be sliced in the baking pan or placed on a serving dish and cut into slices
  • Lay each slice of the cauliflower on a dish, serve with a desired side green beans and celery soup shown here (see my ham, green been, and celery soup recipe (coming soon)
  • Add some of the caramalized onions on top of the cauliflower
  • Drizzle the mayonnaise sauce blend over the cauliflower
  • Serve and EAT!  (my favorite part)
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