Bakin’ With Bacon And The King

Standard

“I’m BACK with Bacon!”

I did that sausage casserole because it was too good NOT to pass on but now we’re back to bacon and the recipe I have for you today uses cauliflower which I know a whole lot of you are eating these days.     This really is a most delicious and VERY easy recipe.   Cauliflower can turn out bland and mushy, but it’s not the vegetable’s fault that most cooks boil the flavor out of it.  The best way to cook it is to saute’ or roast it using little or no cooking liquid and allowing its’ natural sugars to caramelize to a nutty brown.  YUM.   This recipe is a side dish meant to go with chicken or fish or whatever but my Mom can pack away a whole bowl of it as a meal……oh – maybe she wouldn’t want me to tell you all that…..well it’s too late now!

I don’t have a photo of this masterpiece – you’ll just have to imagine what it looks like OR better yet – just make it and see for yourself!

Cauliflower with Bacon, Tomatoes, Olives and Thyme

Ingredients

3 slices thick cut bacon cut into 1/2 inch pieces

1/2 head cauliflower, cored and cut into 1 to 2 inch florets

1/3 cup dry white wine

15 cherry tomatoes, halved

1/3 cup pitted oil-packed kalamata olives

1 large clove garlic finely chopped

1 teaspoon fresh thyme leaves

Freshly ground black pepper

DIRECTIONS

Cook the bacon in a large skillet over medium heat until browned but not yet crisp – 5 or 6 minutes.   Leaving the fat in the pan add the cauliflower florets, cover the skillet and cook until it’s likely browned – 5-6 minutes – stirring occasionally.

Add white wine, tomatoes, olives, garlic and thyme.  Increase the heat to medium-high, cover the skillet, and let the cauliflower simmer until it’s tender but still firm and the wine has evaporated – about 5 minutes.   Season the cauliflower with pepper to taste and serve!

TASTY?  Oh yes!  Give it a try!   See you next week…..

King of Baconia…….Teddy

44 responses »

  1. NUMMY NOMS ON THAT ONE. We love vegetable recipes and I can send you one that uses the huge stems of Swiss chard, along with onion, carrot, chicken stock, and then you crumble bacon in each soup bowl. Still making it up today. Oh, and and potato, or leftever rice, dribs and drabs in the fridge.

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  2. I love cauliflower! I could do this without the bacon and use rapeseed oil instead of bacon fat. If I am having cauli as a plain side dish I always cook it in the microwave so it is the exact crispness I want. I hate soggy vegetables. When I was a child everything was boiled to within an inch of it’s life!

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  3. TEDDY! CHEF! I am back. I feel 75% better and I can finally enjoy the recipes you’ve given us again! This one looks great. Mom loves cauliflower…even cooked to death. The only thing she would do is leave out the olives, though she loves olives. She’s not sure what her tongue is saying when it reads about them being in with the cauliflower. Her tongue is plebeian! What can I say!?
    Katie Isabella

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  4. This sounds good. Never had anything like this. Hope your having a good day. Says supposed to be 30 today but; my temp thing still says 22 and it’s cold and cloudy.

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  5. I too will leave out the tomatoes, II am trying to not use nightshades to see if it helps with my many small joint issues…so far I think they actually feel better…and no new active inflammation…along with using CBD oil, on and internally, too.

    Cauliflower is the new potato for many of us!! That sounds yummy!

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