Friday, August 29, 2014

Spicy Roasted Bacon Tomato Cauliflower #BaconMonth


The rich garlicky sun-dried tomato pesto adds a lovely flavor to the cauliflower as it roasts in a little bacon fat. A generous sprinkling of crispy bacon and Parmesan finish this dish to perfection. This one's a side dish that wouldn't mind taking center stage. 

Bacon Month Week Four
It is with great sadness that I tell you this is my final post for Bacon Month. Not that I will stop cooking or baking with bacon! As my daughters can attest, most of my best recipes start with bacon and its best friend, garlic. But it’s been great fun being part of the Bacon Month group, lead by our organizer and chief cheerleader of all things bacon, Julie from White Lights on Wednesday. We have had some belly laughs sharing bacon cartoons and quips in the Facebook group, and I’ve especially enjoyed having more inspirational bacon deliciousness at my fingertips. I know I’ll be coming back to the link list of photos often until I get through all the recipes I want to try. Make sure you scroll down to see the recipes from this week and enter the draw for our final cookbook giveaway!

This recipe is adapted from these two recipes from Eggton and Steamy Kitchen.

Ingredients
1/2 cup sundried tomatoes (dry, not packed in oil – about 1 1/4 oz or 35g by weight)
4 slices streaky thin cut smoky bacon (about 3 1/8 oz or 90g)
1 head cauliflower (Mine weighed 1 2/3 lbs or 765g)
5 medium garlic cloves
1 hot chili pepper
3/4 ox or 20g grated Parmesan cheese, plus an equal amount for serving
Olive oil

Method
Place your sun-dried tomatoes in a small bowl and pour hot water over them. Set aside to soak and plump up.

Chop your bacon into small pieces and spread them around on a large baking pan. Put the pan in the oven and turn it on to preheat to 400°F or 200°C. The bacon will bake and get crispy as the oven preheats so keep an eye on it.



Meanwhile, cut the green leaves off of your cauliflower and break or cut it into florets.



Check on your bacon!

Drain the tomatoes but keep the water. Put the tomatoes, garlic, chili pepper and  Parmesan in the blender or food processor. Add some of the tomato soaking water and process until smooth. If it is too thick, just keep adding the water, a little at a time.

Check on your bacon in the oven. If it’s already crispy, take the pan from the oven and use a slotted spoon to remove the bacon pieces, leaving the bacon fat behind in the pan.

Put your cauliflower in a large bowl and pour the sauce over it.

Stir well to coat the florets.



Put your sauced cauliflower florets in the baking pan, stem side up, and separated so that they can get roasted.  If you make a big pile, they’ll just steam.



Roast for 15-20 minutes in your preheated oven, then turn the cauliflower florets over to roast the other side. Drizzle with a little olive oil or more bacon fat if you have some handy.



Put the pan back in the oven for another 15-20 minutes or until the cauliflower is done to your liking.

To serve, scrape the roasted cauliflower, and all the good, roasted sticky bits from the pan, into a serving bowl. Sprinkle on the crispy bacon pieces and another generous handful of freshly grated Parmesan.



Enjoy!







Are you ready for more bacon deliciousness?!



Now for the The Bacon Cookbook* giveaway! Please be aware that the book will only be shipped to US addresses. Canadian winners will receive an Amazon egift card for the price of the book. Full disclosure details can be found by clicking on Terms and Conditions on the Rafflecopter. This cookbook prize is sponsored by Julie of White Lights on Wednesday.

a Rafflecopter giveaway


*This is an Amazon affiliate link. If you buy after clicking on the link, I earn some small change for referring you to Amazon, at no extra cost to you.




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