Ingredients

The following ingredients have 2 Servings
  • 1 medium head cauliflower (chopped into florets)
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup grated parmesan or asiago cheese
  • 5 slices bacon
  • 1 scallion (thinly sliced)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Prepare a wide pan about 10 inches in diameter, safe for stovetop and oven use.
  • Add bacon slices to the pan in a single layer. Cook over medium heat until crispy, 5 to 10 minutes, turning occasionally. Transfer bacon to a paper towel to drain. When cool, crumble into small pieces.
  • Preheat the oven to 400 F.
  • Add cauliflower florets to a gallon resealable bag. Scoop 2 tablespoons of bacon grease from the pan into the bag. Toss to coat. If you used a large head of cauliflower and the florets don’t look coated, add another tablespoon of bacon grease and toss.
  • Add paprika, salt, and pepper to the resealable bag. Toss until well mixed.
  • Transfer cauliflower florets onto the same pan, spreading them out until evenly distributed on the pan. They should be sitting snugly against each other, mostly in a single layer.
  • Place the pan in the oven and bake at 400 F until the tops of the cauliflower are just starting to brown, about 30 minutes.
  • Take the pan out of the oven. Evenly distribute cheddar and parmesan/asiago cheese on top. Lastly, add crumbled bacon over the cheese.
  • Return the pan to the oven and bake until the cheese is melted and the cauliflower is tender, about 5 minutes.
  • Garnish the top with sliced scallions and serve.