Cauliflower Bacon Spread
Roasted cauliflower combines with bacon and goat cheese for a tasty spread. Serve on wheat crackers or raw veggies. Excellent paired with an “orange” wine.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 10 servings 1x
- Category: appetizer
- Method: roasting & stove top
- Cuisine: American
Ingredients
Scale
- 1 head cauliflower, chopped (about 4 cups florets)
- 5 tbsp extra virgin olive oil, divided
- generous pinch salt (truffle salt is great if you happen to have it)
- 1 head of garlic
- 2 strips of bacon
- 1 tbsp milk
- 2 tbsp goat cheese (softened)
- 1 tbsp maple syrup
- 1 tsp soy sauce
- 1/2 tsp cumin
- wheat crackers for serving
Instructions
- Get started: Preheat oven to 400 degrees. The garlic and cauliflower can roast at the same time, the garlic will need a bit longer so give it a head start.
- Roast the garlic: Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tablespoon of the olive oil. Season with salt and pepper to taste. Wrap the garlic in aluminum foil, place in small baking pan and put in oven. Roast until garlic is brown and getting very soft, about 40 minutes. Set aside to cool when done roasting. When the garlic has cooled, squeeze the roasted garlic out of the skin and it is ready to use.
- Roast the cauliflower: Spread the cauliflower florets in a baking dish. Toss the cauliflower with 2 tablespoons of the olive oil, and the salt. Place in over and roasted until starting to brown, about 35 minutes. You should be able to pierce the cauliflower easily with a fork when it is done. Set aside to cool when the cauliflower has done roasting.
- Cook the bacon: Coat a skillet with oil spray and heat on medium. Add the bacon strips, and cook until nice and crispy, turning occasionally. When the bacon is browned and crispy, remove to a plate with a paper towel on top to cool. After it cools, break the bacon into bite sized bits.
- Make the spread: Place the cauliflower in a food processor along with the remaining 2 tablespoons of olive oil. Pulse to chop the cauliflower. Add the milk, maple syrup, goat cheese and cumin, and pulse to combine. Add the goat cheese and pulse to combine again. Sprinkle in about half of the bacon bits along with 1 tablespoon of the roasted garlic, and pulse to combine. The spread is ready to go.
- Serve the spread: Set out the number of crackers you want to make. Use a teaspoon to scoop a bit of the spread on each cracker, and smooth the spread out so it is even. Finish the Cauliflower Bacon Spread by putting a bacon bit or two on top of each cracker with the spread. Enjoy!
Notes
- Sour cream can be used as a substitute for goat cheese. I have made it both ways, and definitely prefer the goat cheese but sour cream does work for the consistency you are seeking.
- Nutrition info doesn’t include the crackers.
Find it online: https://cookingchatfood.com/cauliflower-bacon-spread/
