Cauliflower with Bacon & Shallots

Main Ingredient
Recipe Seasonality
00 HR 00 MINS
Serves 4
  • 1 -2 cups bacon ends, diced in 1/4-inch squares
  • Two small or one large head of cauliflower, cut into bite-sized pieces
  • 2 large or 5 small shallots, peeled and sliced lengthwise about 1/8 inch thick
  • 1/4 lemon
  • 2 cups olive or vegetable oil for frying
  • Salt and pepper

The shallots become crispy as they cool. You can make them a day in advance. Put your oil in a small pan. Add shallots and place the pan over medium heat.  Cook gently, stirring occasionally, for about 15 minutes. Turn down the heat if they are browning too quickly. Place a fine strainer over a bowl. Transfer shallots to strainer and drain well. Save your oil to use again (it will take on the flavor of the shallots). Blot the shallots with a paper towel and sprinkle with salt.
Roast your bacon in the oven at 320°F. Shake the pan every 7 minutes to ensure even browning. When they are the color you like, drain and reserve the grease. You will use it to flavor the cauliflower! Toss you cauliflower in bacon fat with 1/2 teaspoon. Salt.  Roast at 350°F and shake the pan every 5 minutes for even browning.  I like my cauliflower a bit crunchy, so I pull it out at about 7 minutes, but if you prefer less texture, leave them in the oven and extra 3-5 minutes. When cooked, toss with bacon and shallots. Dress with the juice of 1/4 lemon and adjust salt and pepper to taste.

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