Cauliflower Rice with Smoked Bacon and Cheddar Cheese

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

A side dish of rice just got a whole lot healthier, yet still just as tasty.

It’s low-carb, and trust us when we say, you won’t miss the alternative.


Talking About AlternativeCheck Out The Alternative Cooking Methods to Frying Food – with recipes.


You can eat it plain, stir-fry with it or like we did, turn it into a main meal by adding smoked bacon and melted cheddar cheese.

What is it? It’s, Cauliflower Rice, yes and it is cooked with Smoked Bacon and Cheddar Cheese.

Did we say this dish is low-carb, keto-friendly and deliciously yummy.

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

1 1/2 pounds cauliflower, cut into florets

1 large orange carrot, diced

1 large stalk celery, diced

5-6 strips thick cut, smoked bacon, cooked and chopped

1 1/2 cup cheddar cheshredded

Cut cauliflower, stems and all into florets. Dice carrots and celery.

Working in batches process prepared vegetables in a food processor until it resembles rice (you don’t want to crowd the food processor). Set a side.

Fry bacon in a large cast iron skillet over medium heat. Fry until just crisp. Do not over cook. Remove from heat to a paper towel lined plate. Set aside.

Remove all but 1 tablespoon of the bacon fat from the skillet and increase the heat to medium-high.

Add cauliflower rice and fry for approximately 3 minutes, or just until vegetable rice begins to soften.

Chop or crumble bacon and add to skillet and mix in. Remove skillet from heat.

Top cauliflower bacon mix with cheddar cheese.

Place skillet under broiler on high for about 4-5 minutes or until cheese melts and starts to shimmer. Remove from under broiler.

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

Plate and top with sour cream, green onions and cilantro.

More Cauliflower Recipes


More Deliciously Yummy Recipes

Parmesan Roasted Cauliflower

Cauliflower has a mild taste and a compact head, called a curd, composed of undeveloped flower buds.

Colored cauliflower though tastes similar to white cauliflower when raw, and is milder and sweeter when cooked.

The original color of cauliflower is a creamy white color. A tight encasing of heavy green leaves surrounds the curd.

These leaves protect the cauliflower from the sun and prevent the development of chlorophyll.

Its signature color purple comes from the antioxidant anthocyanin, a harmless, water-soluble pigment in the curd.

Anthocyanin is also found in red cabbage and red wine.


If you enjoy eating red cabbage, than this recipe is for you: Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread


Sun exposure further exaggerates its effect on the cauliflower, resulting in bright purple heads.

Other colors include yellow, orange and light green.

Cooking With Cauliflower

Oven-roasted cauliflower is even better as roasting it caramelizes the vegetable and has a creamy texture as well.

No matter what you’re making as the main dish, this side dish of oven-roasted tricolor cauliflower will pair perfectly with them all.

Roasted Cauliflower as a side dish for Oven-Baked Pecan Crusted Salmon

Some markets only sell white cauliflower heads, but sell other colors sliced and packaged.

This is an easy recipe to bring together. The florets are tossed with olive oil, garlic, and parmesan, then baked until golden.

To get that crispy creamy effect, be sure to space the florets in the baking dish.

If the florets are too crowded in the pan, they will steam rather than roast and won’t come out crispy.

Parmesan Roasted Cauliflower

1 large head cauliflower cleaned and separated into florets (1 lb.)

4 tablespoons extra-virgin olive oil

½ teaspoon sea salt

¼ teaspoon black pepper

1 teaspoon garlic powder

¼ cup grated Parmesan

Preheat your oven to 425 degrees F.

Place the cauliflower florets in a rimmed baking dish large enough to accommodate them in a single layer, such as a 9 X 13 rectangular baking dish.

Right in the pan, toss the cauliflower florets with the olive oil, salt, pepper, and garlic powder.

Roast the cauliflower for 15 minutes.

Gently stir the florets, sprinkle them with the parmesan, and continue baking until tender and golden, about 10-15 more minutes. Serve immediately.

Another cauliflower recipe with broccoli – Chopped Broccoli Tomato and Bacon Salad


Food Parts That Are Still Surprisingly Useful

Food Parts That Are Still Surprisingly Useful

Don’t toss the food scrapes just yet! You can still use them to make or prepare something you may never given any thought too.

Watermelon Rinds

Watermelon rind has nutritional benefits. It contain vitamin-C and vitamin B-6, both great for skin, immunity, and the nervous system. Here’s something that maybe a surprise to you the rinds may help your sex life. A 2008 study at Texas A&M University research reported that watermelon rinds have high concentrations of a compound called citrulline, which the body converts into an amino acid that helps improve circulation and relax blood vessels.

After cutting up a watermelon save those rinds and blend them into a fruit smoothie, or try using them in a stir-fry. The rinds when cooked have a zucchini-like texture, with a slightly sweeter flavor.

Banana Peels

A 2013 study found that around 40 million tons of banana peels are thrown in the trash and go unused worldwide. Did you know you can use the peels to heal wounds, just rub the pulp side on bruises and scrapes to deliver potassium to heal the wound.  Soak the peels in a jar of water, for a few days, then mix five parts water to one part banana-water, and fertilize your potted plants .

The Applied Biochemistry and Biotechnology (2011) wrote that banana peels contain carotenoids and polyphenols, which are thought to help prevent diabetes, heart disease, and cancer.

Wash the peel in water then blend into a fruit smoothie. India boasts a dry vegetable curry using chopped banana peels boiled with turmeric powder and salt, then mixed with other ingredients, such as mustard seeds, green chilies, and cabbage.

Sweet Potato Peelings

After peeling a sweet potato, use the peels help lighten those persistent dark circles under the eyes. Even some have used the peels as a remedy to fad away freckles and age spots o the skin. It’s the enzyme called catecholase in the potatoes that give the peelings of the sweet potato this ability.

Stale Bread

Stale bread has always been used to make crumbs or croutons But did you can know you can run stale bread through your spice or coffee grinders to remove any leftover odors or residue?

If you have smudges or marks on the walls, including crayon marks, stale bread can help. First remove the crust, then wipe the marks or smudges with a soft cloth, then rub semi-stale bread against it. The sponge like texture will work like a store bought cleaning eraser.

Onion Skin‘s

The wrapping around onions is rich in the nutrient quercetin, a plant pigment that helps to prevent your arteries from clogging, and helping with lowering blood sugar, and reducing inflammation.

A 2011 study reported that in the European Union alone, around 500,000 tons of onion skins go to waist each year. Though the onion skin is not palatable, you can reap the health benefits by tossing the onion skins into beef, chicken or vegetable broth while cooking soups and stews. The out come will be a rich, flavorful soup. Don’t for get to remove the skin before serving.

Olive Oil

Do you have a bottle of olive oil that has lost its fragrant taste? Will don’t toss it. There are still ways to use it.

Do you have a pair of paints that has a zipper that just won’t budge? Dab some oilve oil on the teeth of the zipper to make it zip again. You can even use it to wipe off eye makeup. Surprised? Just try it and see for yourself.

Other uses include rubbing into the leaves of potted plants to make them shine and look healthier, or even use to polish your leather shoes.

Swiss Chard Stalks

Those of us that use Swiss chard, always toss the stalks, but wait, German researchers reported that the stalks contain glutamine an amino acid , which boosts the immune system, and can also aid the body to recover from surgery and heal wounds.

Cut the stalks into one-inch cubes, roast for about 20 minutes, and season with lemon juice, chopped garlic, salt, and pepper. Add a whole Swiss chard (stalks included) to the blender for a powerful boost to your green juice or smoothie.

If none of the for gone ideas sound appealing to you, you can toss those scrapes into a mulch bend to add to the soil in your garden. Even if you don’t garden, give your scrapes off to a friend who does, or to your local community garden.

 

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Chopped Broccoli Tomato and Bacon Salad

Chopped Broccoli Tomato and Bacon Salad

Chopped Broccoli Tomato and Bacon Salad

First Published August. 4, 2014 – Updated August. 14, 2021

Broccoli and cauliflower are part of the cruciferous or mustard family.

In scientific terms, it is called the Brassicaceae family. It composes a wide array of plants that offer tons of health benefits.

One health benefit in particular is the vegetables have cancer fighting effects.

Scientific studies have shown possible associations between intake of cruciferous vegetables and the risk of cancer.

The cancers studied with this association include prostate, colorectal, breast, and lung cancers.

All studies were Cohort studies, including scientists from the Netherlands, Sweden, United States, and Europe ( source National Cancer Institute ).

To get the possible cancer fighting effects, eat 4 servings per week.

Read more about The Broccoli – Essence of Real Food

So if you just decided to like cauliflower, there is no better time then right now and with such a great recipe: Chopped Broccoli Tomato and Bacon Salad.

This salad can even be a meal in itself as it contains protein, with both the bacon and eggs included.

Enjoy the video.


Chopped Broccoli Tomato and Bacon Salad

4 bunches broccoli, chopped

½ head cauliflower, chopped

12 bacon strips, cooked and cut into 1 inch strips

1 cup tomatoes, seeded and chopped

1/3 cup white onion, chopped

2 hard-cooked eggs, diced

1 cup mayonnaise (homemade recipe to follow)

1/3 cup sugar

2 tablespoons balsamic  vinegar

In a large salad bowl, combine the; set aside.

In a large salad bowl, combine the mayonnaise, sugar and vinegar.

Add broccoli, cauliflower, bacon, tomatoes, onion and eggs.

Mix vegeatble/bacon miture with wet ingredients, till well coated. Plate and serve.

Watch the video for homemade mayonnaise, made with both olive oil and avocado oil.

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