Tender roasted cauliflower dripping with blue cheese sauce and sprinkled with crispy bacon. Oh, yes.
I’ve been wanting to make a whole roasted cauliflower for years. I finally decided to try it a week or two ago. I even filled a ziploc bag with this blue cheese sauce and tried piping it between the florets of the cauliflower. It was a good first attempt but most of the cheese I had piped in oozed out, the cheese sauce cooked faster than the cauliflower, and it took forever for the cauliflower to get tender enough.
But the blue cheese sauce and bacon on the cauliflower was divine. I had to try again.
I absolutely did not want to boil the cauliflower first. Who wants another dirty pot? Not me. So I quartered the cauliflower and roasted it for awhile before adding the sauce. Perfection.
This was seriously one of the best things I have ever eaten. Ever. This was one of those moments when I served small portions to my children and hoped they didn’t ask for more.
They are pretty good eaters but the ten and under crowd doesn’t normally appreciate blue cheese. I didn’t like it until I was in my mid-twenties. It started to become more popular and would end up in salads quite frequently. I developed a taste for it amidst that classic glazed pecan, craisin, blue cheese, spinach salad.
Bacon & Blue Cheese Roasted Cauliflower Wedges – Low Carb, THM S, Grain Free
1 head of cauliflower, quartered, leaves and lower stem removed
1/2 cup mayo
1 cup blue cheese, finely chopped
1/2 cup bacon crumbles
Preheat oven to 350. Spray a baking sheet with cooking spray. Put the cauliflower quarters on the baking sheet and cook for 30 minutes.
Meanwhile, stir together the mayo and blue cheese.
After 30 minutes the cauliflower should be slightly tender. Spread with the blue cheese sauce. Sprinkle on the bacon. Bake for 10-15 minutes until the cheese sauce is golden.
|Amount Per Serving, 4 per recipe|
Total Fat 21.7g
Saturated Fat 12.0g
Total Carbohydrates 5.7g
Dietary Fiber 1.7g
Vitamin A 9%
Vitamin C 52%
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