Cauliflower and Bacon Casserole, in Cream Cheese Filling
by Editorial Staff
A very appetizing dish will turn out for lunch or dinner if you combine cauliflower, delicate cream, and cream cheese in it. Smoked bacon gives this delicate casserole a subtle haze flavor. From such a combination of products, the dish becomes even richer and more interesting. The cauliflower and bacon casserole is definitely worth a try!
Servings: 2
Ingredients
- Cauliflower – 750 g
- Processed cheese (creamy) – 150 g
- Eggs (large) – 3 pcs.
- Cream (10-15% fat) – 220 ml
- Smoked bacon or brisket – 160 g
- Salt to taste
- Ground black pepper – to taste
- Fresh basil (for decoration, optional) – a couple of sprigs
- Butter (for greasing the mold) – 15 g
Directions
- We wash the cauliflower and disassemble it into medium-sized inflorescences.
- Put the cabbage in boiling salted water and boil for 5-7 minutes, until tender. We take out the cabbage with a slotted spoon and dry it with a paper towel to remove excess liquid.
- Grease the baking dish with butter. We spread the inflorescences of the boiled cabbage in the form of an even layer. You need to try to keep the inflorescences tightly to each other. Preheat the oven to 180-190 degrees.
- Cut the melted cheese into medium pieces. Add eggs, salt, and pepper to the cheese. Grind everything in a blender until smooth. Add the cream to the blender. Mix everything again in a blender until smooth.
- Cut the bacon or brisket into small cubes. Spread the bacon (brisket) on top of the cabbage. Fill the cauliflower with the creamy cheese sauce.
- Cooking the casserole in an oven preheated to 180-190 degrees for 30-40 minutes. When the creamy cheese filling thickens and grabs, and the bacon is browned on top, remove the casserole from the oven.
- The cauliflower and bacon casserole is ready. Let the dish cool slightly, then cut into portions, decorate with basil and serve.
Bon Appetit!
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