Roasted Cauliflower with Bacon and Asiago
-
Prep:
10 min. -
Cook:
20 min. -
Serves:
4-6
Recipes
Recipe tags: chicken base, moderate difficulty, side, pork, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 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 |
| ¼ cup | flour |
| 1¾ cups | milk |
| 1 cup | shredded Asiago cheese |
| ¼ cup | chopped parsley |
| 1½ tsp | coarse black pepper |
| 1 head | cauliflower florets |
| 1 cup | fine cracker crumbs |
Directions
-
1
Preheat oven to 350°F.
-
2
In a medium sauté pan, melt butter and cook bacon until brown.
-
3
Add onion, garlic and Roasted Chicken Base. Cook for 2 minutes.
-
4
Stir in flour, add milk and bring to a boil, continually stirring.
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5
Add cheese, parsley and black pepper.
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6
In a large bowl, pour mixture over cauliflower and mix until all florets are coated.
-
7
Place in oven-able dish, top with cracker crumbs and bake for 15-20 minutes until cauliflower is soft and golden brown.