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Bacon-Wrapped Cauliflower

By Jason Fung, MD

Bacon-Wrapped Cauliflower

Want to make this vegetarian-friendly? Easy—leave out the bacon! If you like, mix up a little minced garlic and olive oil to brush on the outside before baking. Since you don’t need to worry about crisping any bacon, you can get away with a shorter bake time—10 minutes at 450° should do the trick. Recipe...
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Light Meal, Side Dishes
Cuisine American
Servings 6
Calories 689 kcal

Ingredients
  

  • 1/2 cup olive oil extra virgin
  • 1/2 cup lemon juice
  • salt kosher
  • 1 head cauliflower leaves removed and stem trimmed so cauliflower lays flat but still intact
  • 10 oz spinach frozen package, thawed, water squeezed out and chopped
  • 2 eggs large, beaten
  • 4 green onions thinly sliced
  • 2 cloves garlic minced
  • 3/4 cups cheddar shredded
  • 4 oz cream cheese softened and cubed
  • 1/2 cup pork panko
  • 1/4 cup parmesan grated
  • 1 lb bacon thinly sliced

Instructions
 

  • Preheat oven to 450°. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the center, about 12 minutes.
  • Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking sheet. Let cool.
  • Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a ¾-inch tip.
  • Position cooled cauliflower stem side up on a rimmed baking sheet. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower
  • Roast, rotating sheet halfway through, until golden all over, about 30 minutes.

Nutrition

Nutrition Facts
Bacon-Wrapped Cauliflower
Amount per Serving
Calories
689
% Daily Value*
Fat
 
63
g
97
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
145
mg
48
%
Sodium
 
847
mg
37
%
Potassium
 
803
mg
23
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
22
g
44
%
Vitamin A
 
5045
IU
101
%
Vitamin C
 
69
mg
84
%
Calcium
 
257
mg
26
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Light Meal, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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