When roasted cauliflower and bacon go to a costume party dressed as mac and cheese … and taste every bit as good as they look!
Preparation: 16 minutes
Cooking time: 30 minutes
- 8 cups (2 L) cauliflower, cut into small florets
- 2 Tbsp (30 mL) butter
- 1 cup (250 mL) bacon, diced
- 1 cup (250 mL) semi-hard cheese (something flavourful with a rind), grated for the sauce
- 1 cup (250 mL) semi-soft cheese (something flavourful with a rind), grated for the sauce
- 1 cup (250 mL) whipping cream (35% fat)
- 1 cup (250 mL) mozzarella, grated for sprinkling on top and broiling to a crisp at the end
- 1/4 cup (60 mL) crispy pork rinds, crumbled
- 2 Tbsp (30 mL) fresh parsley, finely chopped
- Salt and pepper
Place the cauliflower florets on a sheet of parchment paper. Lift the parchment paper onto a baking sheet. Remember that old saying—a place for everything, and everything in its place? Can’t argue with that!
Give your florets a little salt and send them into a 350 F (180 C) oven for a 20-minute roasting.
In a large pot, melt the butter, then add the bacon and fry it to the right colour. Brown’s good. Black, not so much!
All right! It’s time to amp up the fat factor, my friend. Pour in the cream, add the cheese, and mix until the cheese has melted.
Put on some mitts (oven mitts, not ski mitts!) and take the roasted cauliflower out of the oven.
Drop the florets into the pot to abandon them to their cheesy fate, stir well, and know your life has just changed for the better.
Transfer the cheese fest to an oven dish, sprinkle with grated mozzarella and crispy pork rind crumbs, and bake. Lick your lips with glee.
Stare in amazement at the oven window as the cheese inside bubbles into a glorious hot mess.
Remove from oven and leave to cool for precisely 17 minutes and 25 seconds. Any longer and your friends will be dipping their fingers in the dish!
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