May 30, 2013

Sauteed Cauliflower and Bacon (with a twist; a cabbage twist!)

Cauliflower and Bacon with cheese and onions... so good!

Since last year, this is one of my favorite ways to eat cooked cauliflower.  Originally I got the original idea for this one from Dana Carpender's book but she also used rice, and Vege-Sal so I started to tweak it and ended up with a dish that became a favorite.  It's very quick and easy and the flavors work together quite well.  I still continue to 'tweak' it.

Two weeks ago I made this using cabbage instead of cauliflower.  Very good!  I made it twice this way.  The first time was to use up a partial bag of shredded cabbage mix I had bought to make cole slaw.  I just poured in what was left in the bag and cooked it as usual.  Very, very good!  So good in fact, later that week I used a head of fresh cabbage, chopped it up and made a small version of this recipe for my lunch.

Last night I made this dish again - this time using raw cauliflower pieces - but it was not ran through the processor.  It was just cut in bite sized pieces, and I added about a cup of shredded cabbage for a cauliflower/cabbage mixture.  Again... a hit.  So use cauliflower, cabbage, or a mixture of both.  So good!

Feel free to halve this recipe or just estimate the amounts you wish to use based on your preference for the amount of bacon and onion. 

Cauliflower and Bacon

1 small onion, chopped
1 stick butter
4 cups of raw cauliflower or cabbage (see my explanation above)
6 strips bacon, cooked until crisp and then crumbled
salt and pepper to taste
1/2 c Parmesan cheese

Cook the onion in the butter until it's soft and translucent.  Add the rice and cook until the onion starts to get golden and the cauliflower just gets tender.  Add the rest of the ingredients and warm through.  Season to taste. 

Cooking the cauliflower and onions (this was the recipe above halved)

Add the rest of the ingredients and warm through while stirring

Print Friendly and PDF