It’s time again for the Secret Recipe Club reveal. This month I was assigned the blog Cooking with Chopin, Living with Elmo. Ginny is a self-proclaimed happy housewife and mother to two boys, who considers cooking to be therapy. I found many grat recipes to try, including her Smoked Gruyere and Penne Salad with Parsley Parmesan Dressing, which I will be trying soon. But I decided to try the recipe for roasted cauliflower and crisped prosciutto first! I used bacon instead of prosciutto, and it was such a great dish! I don’t cook with – or even buy – cauliflower usually, which was part of the draw to this recipe. The great thing about SRC and the recipe swaps I participate in, is the opportunity to try recipes that I may not normally come across.
Ginny has so many great recipes, so head on over to her blog and check it out!
Roasted Cauliflower with Crisped Bacon (Lettuce Wraps)
Source: Cooking with Chopin, Living with Elmo
3 tablespoons olive oil, divided
1 large head of cauliflower, cut into florets (about 3 cups)
2 teaspoons balsamic vinegar
salt and pepper, to taste
8 strips of bacon, chopped
1 tablespoon minced garlic
1 cup shredded Swiss
1/4 cup fresh chopped parsley
Preheat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
Place cauliflower florets in a bowl, drizzle with one tablespoon of oiul and the balsamic vinegar. Toss to mix.
Spread cauliflower onto baking sheet. Add salt and pepper to taste.
Roast cauliflower for 15 minutes, stirring once. Cauliflower should be slightly brown. Remove and cool.
Heat a skillet over medium heat. Add the bacon to the pan and saute 10 minutes until crisp. Add garlic to pan; saute for an additional minute. Drain bacon-garlic mixture on a paper towel.
Chop cauliflower florets into small pieces. Place in medium bowl, and add cheese and parsley. Stir well. Add bacon mixture and mix again. Spoon mixture into lettuce leaves, drizzle with a little additional balsamic vinegar, and serve.