Roasted White and Green Cauliflower with Red Cabbage and Bacon
It’s probably fair to say that cauliflower has been trending in the food universe these days along with many unique possibilities in its preparation.
Adding to the excitement, one can now even add organically grown green cauliflower to the repertoire, so today I thought I would give it a try. Ultimately it worked nicely with my initially planned vegetable dish combined with another recently trending ingredient phenomenon, bacon. Remember bacon, bacon, bacon?
I’d like to say I’m feeling trendy but… I’m happy to enjoy what simply a colorful and tasty fresh vegetables dish, and one that presents nicely on the dining table, Roasted White and Green Cauliflower with Red Cabbage and Bacon.
Roasted White and Green Cauliflower with Red Cabbage and Bacon
Ingredients
- 1 head white cauliflower, cut into even size florets
- 1 head green cauliflower, cut into even size florets
- 1/2 head of red cabbage, about 2 cups, sliced and chopped small size
- 1 small red onion, chopped
- 4-5 slices bacon
- 2 tablespoons bacon grease
- 1 tablespoon olive oil, plus more for roasting cauliflower
- 1-2 tablespoons rice vinegar
- 2 pinches sugar
- coarse kosher salt
- cracked black pepper
Instructions
- Preheat oven to 350 degrees
- Place white cauliflower florets onto a parchment lined baking sheet, toss with two tablespoons olive oil and a couple pinches each salt and pepper
- Set green cauliflower florets onto another parchment lined baking sheet (these require an extra ten or fifteen minutes roasting than the white) toss with a couple tablespoons olive oil and a couple pinches each salt and pepper
- Place both trays of cauliflower into oven and roast until both varieties are crisp tender between 35-50 minutes stirring tray ingredients one time half way through
- Fry bacon until crisp, remove to a paper towel lined plate, cool, chop coarsely. Reserve two tablespoons of bacon grease
- In a large size saute pan on very low heat, add one tablespoon olive oil and 2 tablespoons of the reserved bacon grease, tumble in the red onions and cook around 3 minutes, tumble in the red cabbage, stir well and continue cooking on very low heat for another 5 minutes until the red cabbage has softened
- Tip in 1-2 tablespoons rice vinegar, stir, sprinkle with a couple pinches sugar, stir, cook another minute then sprinkle in a couple pinches salt and pepper, stir again, turn off heat, cool for a couple minutes then transfer to a large bowl
- When both white and green cauliflower have finished roasting, let cool to touch then separate florets to small size pieces, stir throughout with the cooked red cabbage
- Stir in the chopped bacon, reserving a small amount for topping
- Transfer vegetable mixture to a platter, sprinkle over the reserved bacon, serve warm or at room temperature
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