Roasted Stuffed Cauliflower

Roasted Stuffed Cauliflower

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  • Posted: April 9, 2018 18:26

    rharmelink

    [Recipe Link](https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-stuffed-cauliflower-4623334) This looks fantastic! *** ###Ingredients * 4 slices cooked bacon, finely chopped * Kosher salt * 1 large head cauliflower * 8 ounces kale, stems removed * 2 large eggs, beaten to blend * 4 scallions, thinly sliced * 2 garlic cloves, finely grated * 3/4 cup grated Muenster cheese * 1/2 cup heavy cream * 1/2 cup plus 2 tablespoons ground pork rinds * 1/4 cup plus 2 tablespoons finely grated Parmesan * 3 tablespoons chopped fresh oregano * 1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted ###Directions * Preheat oven to 400 degrees. * Bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.) * Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool. * Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. * Add the bacon eggs, scallions, garlic, Muenster, cream, 1/2 cup pork rinds, 1/4 cup Parmesan and 2 tablespoons oregano to the kale and stir to combine. * Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode -- it won't. It will just be full of flavor! * Mix together the butter with the remaining 2 tablespoons pork rinds, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. * Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges. ***
  • Posted: April 9, 2018 18:26

    trainerwithoutateam

    PSA: Check your cauliflower before adding the stuffing. I once found an insect grub nestled between florets. That being said, I'll definitely try to make this. :)