This homestyle dish should go down in history for one of the best cauliflower dominated dishes. I had made something close to this, this past thanksgiving for my family and friends and let me tell you that I have never in my entire 27 years of walking this planet have seen my little brother Pete eat cauliflower let alone eat half of the casarole that I had brought. He absolulely enjoyed everything about it and he even asked me for the recipe, ive never even seen my brother boil water let alone follow a multiple set recipe to make something that he wants to eat. Everyone that was at the Balestreri family (my last name) Thanksgiving dinner loved it, its something diffrent and exciting that you can do no matter that occasion it may be. Its cheesy, creamy and it has Bacon.. I mean who the hell doesnt like bacon? it makes everything just that much better and if you dont eat bacon you can just leave it out but I strongly suggest that you use it! MMMmmm BACON!!!!
- 1 Large Head of Cauliflower
- 1 LB Bscon
- 1 Spanish Onion
- 1/2 Cup Milk
- 1/2 Cup Parmesan Cheese
- 15g Tub Ricotta Cheese
- 1 Head of Garlic
- 1/4 Sicilian Bread Crumbs
- 1/2 Tsp Black Pepper
- Olive Oil
- S & P , Red Pepper Flakes & extra Parm
Alright! Now that we have all of our ingredients together we want to get a few things started first. Preheat oven to 450 degrees. The very first thing we want to do is break down the caulifower into bite size pieces and cut off the stems if they seem to big. Spread them out onto a sheet pan with a thin layer of olive oil on every piece, its easier to toss in a bowl so I would suggest that. Add salt, pepper and red pepper flakes. Bake for 20 min take out and set aside to cool. You’r aiming for the cauliflower to be soft yet still hold little crunch.
Cut off the top of the garlic head drizzle with olive oil and sprinkle salt and pepper on the top. Cover with tin foil and bake for 25 minutes at 450 degrees. Should look like this when finished.
While the cauliflower is baking, cut the bacon into 1/2″ pieces put in pan on medium heat and render the bacon and drain the grease. Make sure your constantly moving the bacon pieces around so the pan and most importantly the bacon doesnt burn.
With the onions we are going to cut into julienne pieces which is the cooking term for a way of saying long thin strips. Cover bottom of pan with thin layer of olive oil and 1/2 Tablespoon of butter and sprinkle some S & P ( salt & pepper) on onions. Cook Low & Slow. Just carmelizing some onions here,you want them to look golden brown but no crispy parts. It adds a great flavor and your kids will never know they are eating onions and it tastes fantastic!
Now we are going to make the creamy cheese sauce. In a stand blender or robot coupe food processor add milk. ricotta cheese, parmesan cheese, black pepper and roasted garlic cloves and blen until smooth and pureed.
Now that we have every component made we just need to build the casserole. Preferred in a 6″ 9″ cooking pan.
Step 1: Spread out cauliflower on pan
Step 2: Caramelized onions
Step 3: Add half of the bacon bits and parmesan cheese spread over evenly
Step 4: Cover with cheese sauce and add more parmesan
Step 5: Bread crumbs and other half of bacon bits.
Cover with tin foil and bake at 400 degrees for 20 minutes and your deliciousness is finally here!
This cassarole pairs awesome with many diffrent main courses. I highly recomend trying it at least once. I made this cassarole out of only the stuff that i had in my refrigerator at the time, if I would have gone to the grocery store I would have gotten a few more vegetables but hey its still great!
I hope that you liked this dish.