Roasted Cauliflower with Bacon and Asiago
Recipe tags: chicken base, moderate difficulty, side, pork, roast
|1 Tbsp||unsalted butter|
|½ cup||chopped raw bacon|
|1||small onion, diced|
|1½ tsp||chopped garlic|
|2 tsp||Better Than Bouillon® Roasted Chicken Base|
|1 cup||shredded Asiago cheese|
|¼ cup||chopped parsley|
|1½ tsp||coarse black pepper|
|1 head||cauliflower florets|
|1 cup||fine cracker crumbs|
Preheat oven to 350°F.
In a medium sauté pan, melt butter and cook bacon until brown.
Add onion, garlic and Roasted Chicken Base. Cook for 2 minutes.
Stir in flour, add milk and bring to a boil, continually stirring.
Add cheese, parsley and black pepper.
In a large bowl, pour mixture over cauliflower and mix until all florets are coated.
Place in oven-able dish, top with cracker crumbs and bake for 15-20 minutes until cauliflower is soft and golden brown.