Air Fried Cauliflower
3 Cups Cauliflower Florets
3 Teaspoons Vegetable Oil, Divided
1 Clove Garlic, Minced
½ Cup Finely Shredded Parmesan Cheese
¼ Cup Chopped Almonds
¼ Cup Panko Bread Crumbs
½ Teaspoon Dried Thyme, Crushed
Step 1 Place cauliflower florets, 2 teaspoons oil, and garlic in a medium bowl; toss to coat. Place in a single layer in an air fryer basket.
Step 2 Cook in the air fryer at 360 degrees F (180 degrees C), for 10 minutes, shaking the basket halfway through.
Step 3 Return cauliflower to the bowl and toss with remaining 1 teaspoon oil. Add Parmesan cheese, almonds, bread crumbs, and thyme; toss to coat. Return cauliflower mixture to the air fryer basket and cook until mixture is crisp and browned, about 5 minutes more.
Bacon Cheddar Cauliflower
8 Strips Bacon
1 Stalk Celery, Finely Chopped
2 Tablespoons Minced Fresh Garlic
6 Cups Finely Chopped Cauliflower
2 Tablespoons Water
½ Cup Half n Half
1 Teaspoon Onion Powder
3 Dashes Hot Sauce, Or To Taste (Optional)
2 Tablespoons Flour
2 Cups Shredded Sharp Cheddar Cheese
Kosher Salt And Ground Black Pepper To Taste
Step 1 Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
Step 2 Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
Step 3 Add hot sauce and milk. Bring to a boil.
Step 4 Meanwhile, add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
Step 5 Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.
Variation: if you wish use an immersion blender and make a great soup. Add Cheese and bacon at the end.
1 Head Cauliflower
½ Cup Sour Cream
½ Cup Shredded Cheddar Cheese
1 Teaspoon Dry Ranch Salad Dressing Mix (Such As Hidden Valley Ranch®)
½ Teaspoon Onion Powder
½ Teaspoon Garlic Powder
2 Tablespoons Butter, Cut Into Small Pieces, Or More To Taste
Step 1 Preheat oven to 350 degrees F (175 degrees C).
Step 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, 15 to 20 minutes. Transfer cauliflower to a bowl, mash, and strain excess water.
Step 3 Mix cauliflower, sour cream, Cheddar cheese, ranch dressing mix, onion powder, and garlic powder together in a 9-inch baking dish; top with butter.
Step 4 Bake in the preheated oven until bubbling, 30 to 45 minutes.
Slow Cooker Cauliflower Casserole
1 Serving Olive Oil Cooking Spray
1 Link Turkey Sausage or Kielbasa, Cut Into 1/4-Inch Slices
1 Large Head Cauliflower, Cut Into Florets
1 (8 Ounce) Package Cream Cheese, Cubed
4 Tablespoons Unsalted Butter
1 Teaspoon Garlic Powder
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper, Or To Taste
¼ Teaspoon Red Pepper Flakes, Or To Taste
2 Cups Shredded Pepper Jack Cheese
6 Slices Bacon
Step 1 Spray the inside of a 4- to 6-quart slow cooker with cooking spray.
Step 2 Spray a small skillet with cooking spray and add sausage. Cook over medium heat until sausage are browned, 2 to 3 minutes. Transfer to the prepared slow cooker. Add cauliflower, cream cheese, butter, garlic powder, salt, pepper, and red pepper flakes; stir to combine.
Step 3 Cover slow cooker and cook on Low until cauliflower is fork tender, about 2 hours. Stir in pepper Jack cheese and cook for 30 minutes longer.
Step 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Sprinkle crumbled bacon over finished casserole. Serves 6