Everybody should be well versed in the art of making bacon (watch Tuesday’s video here) and if anything measures your success in the kitchen, it should probably be determined by how you make bacon. This recipe calls for crisping it up in the oven, avoiding obnoxious grease splatters and flavoring this otherwise plain vegetable- cauliflower.
This dish is super comforting, perfect for torrential downpour days in Florida. Honestly, I much prefer rain over the devil’s armpit weather that is the norm here in Ft. Lauderdale. Bacon, cheddar and rosemary highlight this beautifully roasted cauliflower- a perfect side dish or a bigger portion can be packed away for lunch. Feel free to omit the rosemary, but I think it really elevates the richness. Enjoy!
Roasted Cauliflower with Bacon and Cheddar
- 1 head cauliflower, chopped into small florets
- 6 strips of bacon, cut into 1/2″ pieces
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup cheddar cheese, grated
- 1 tablespoon fresh rosemary, chopped
- Set your oven to 375°F and line a baking sheet with parchment paper.
- Spread out the cauliflower florets on the baking sheet. Season with salt and pepper and olive oil, tossing together to coat all pieces. Place the bacon amongst the cauliflower, making sure it is even throughout.
- Cook for 30-35 minutes, or until the cauliflower is toasty and fork-tender and the bacon is crispy.
- Take the pan out of the oven and sprinkle the cheddar across the top (the residual heat should gently melt the cheese). Garnish with rosemary and more salt and pepper, if desired.
Stay tuned for next week’s Stupid Good Summer School:
How to Roast a Chicken
School may be out for the summer, but it’s time to get your kitchen game onto the honor roll! ‘Stupid Good Summer School’ features a technique every Tuesday, and a recipe using that technique every Thursday.