I’ve had lots of interest in the Garlic Scape & Sweet Onion Cauliflower recipe I posted earlier this summer. Unfortunately, garlic scapes are not readily available for everyone and they are definitely a seasonal product.
Today I offer a similar recipe. The flavor profile is along the same lines … garlic scapes embody a garlicky-type of essence without being full-on garlic in the way that leeks provide an onion-y sort of essence without being full-on onion-y.
(Still with me?)
And the bacon? Well, it’s just in there because it tastes really good.
All three kids loved this dish. My middle child, M, asked for a fourth serving. I had to cut her off lest her father, who was flying in from a work trip that evening, would go without. Funny enough, the two bigs referred to the dish as “rice,” even though I called it cauliflower.
I hope your peeps enjoy this as much as mine did.
(Find other great recipes and ideas at Thank Goodness It’s Monday blog carnival #31!)
- 3 pieces of bacon (Use more if you’d like!)
- 1 leek, sliced
- 4 cups cauliflower; grated with a box grater or shredded in a food processor
- salt to taste
- ½ cup broth (I used beef.)
- Cut bacon into small pieces and fry them in large skillet over medium heat.
- Remove bacon from pan and set aside, retaining your bacon grease.
- Cook leek in bacon grease over medium to medium-high heat until soft.
- Add cauliflower and cook, stirring regularly, until it begins to soften.
- Salt to taste.
- Add broth, stir it in, and cover. Lower heat to medium-low.
- Cook for five minutes, stirring occasionally.
- Remove cover, add bacon back into the dish and stir to incorporate.
- Serve immediately.
For other real food yummies like this, pop over here!