What did you have for dinner II?

#13,712
#13,712
Tin Man said:
Describe, please
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I’ve posted it before. It’s like loaded baked potatoes but using roasted cauliflower.

Let 6 oz of cream cheese (3/4 of a packet) soften to room temp. Fry 6 slices of bacon, drain on paper towel, and crumble. Pour 2-3 tablespoons of bacon grease over two 1-lb bags of frozen cauliflower in an 9x13 Pyrex dish or something similar (“lasagna pan.”) Roast 30 min at 425 (I do it on convection, same temp/time) until starting to brown a bit. Stop tasting the bacon. Might take longer in regular oven if cauliflower is frozen. Go take your cholesterol blocker now if using.

While cauliflower is in the oven, roughly cube the softened cream cheese (I use the one-oz marks and then cut each slice in 3), put in mixing bowl, and add 1 cup shredded cheddar. Bagged shredded works fine on this. Mix together (stop way before perfectly blended.) Stay away from the bacon! Thin slice green onions (scallions for Yankees) or chives, enough to wind up with maybe 1/4-1/3 cup. Your call.

When cauliflower has browned and is softening a bit, scatter the cheese mixture in blobs over the top of the cauliflower, covering fairly evenly, and add 1 ADDITIONAL cup of shredded cheddar over the top, and put back in oven for 7-8 minutes until nice and melty. Leave the damn bacon alone! Remove from oven, turn oven off. Plop 2/3 c sour cream (again in blobs) over the top, Sprinkle remaining (I warned you!) bacon and green onions or chives over all and dig in.

Edit: the original recipe called for 3-4 heads of cauliflower. After cutting out the core and chopping the florets and trying to clean up 3 quintillion bits of cauliflower sprayed all over, I said to hell with that and went with frozen. If you want to use fresh cauliflower, I’d say that 3 good-sized heads would be about right. You want medium to med-large chunks, not itty-bitty.
 
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#13,714
#13,714
VolNExile said:
I’ve posted it before. It’s like loaded baked potatoes but using roasted cauliflower.

Let 6 oz of cream cheese (3/4 of a packet) soften to room temp. Fry 6 slices of bacon, drain on paper towel, and crumble. Pour 2-3 tablespoons of bacon grease over two 1-lb bags of frozen cauliflower in an 9x13 Pyrex dish or something similar (“lasagna pan.”) Roast 30 min at 425 (I do it on convection, same temp/time) until starting to brown a bit. Stop tasting the bacon. Might take longer in regular oven if cauliflower is frozen. Go take your cholesterol blocker now if using.

While cauliflower is in the oven, roughly cube the softened cream cheese (I use the one-oz marks and then cut each slice in 3), put in mixing bowl, and add 1 cup shredded cheddar. Bagged shredded works fine on this. Mix together (stop way before perfectly blended.) Stay away from the bacon! Thin slice green onions (scallions for Yankees) or chives, enough to wind up with maybe 1/4-1/3 cup. Your call.

When cauliflower has browned and is softening a bit, scatter the cheese mixture in blobs over the top of the cauliflower, covering fairly evenly, and add 1 ADDITIONAL cup of shredded cheddar over the top, and put back in oven for 7-8 minutes until nice and melty. Leave the damn bacon alone! Remove from oven, turn oven off. Plop 2/3 c sour cream (again in blobs) over the top, Sprinkle remaining (I warned you!) bacon and green onions or chives over all and dig in.

Edit: the original recipe called for 3-4 heads of cauliflower. After cutting out the core and chopping the florets and trying to clean up 3 quintillion bits of cauliflower sprayed all over, I said to hell with that and went with frozen. If you want to use fresh cauliflower, I’d say that 3 good-sized heads would be about right. You want medium to med-large chunks, not itty-bitty.
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Widowmaker indeed!
 
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