Loaded Roasted Cauliflower Recipe with Cheese and Bacon
This Roasted Cauliflower recipe with bacon and cheese is tasty, crispy, and incredibly easy to make.
Servings: 8 people
- 2 small heads of cauliflower
- 1½ cups freshly grated mild cheddar cheese
- 1 cup pork panko (or ground pork rinds)
- ½ cup freshly grated parmesan cheese
- 3-4 slices cooked bacon
- 4 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Preheat oven to 425 degrees.
Cover a cookie sheet with parchment paper.
Fry three to four slices of bacon until crispy then crumble and set aside.
Wash and dry cauliflower, if it's not completely dry the cauliflower will steam instead of roast.
Slice the cauliflower into very thin slices (see pics). I sliced the cauliflower head vertically from the top to the bottom to make the slices thin, you’ll get both slices and smaller crumbles as you continue to slice.
In a bowl, add all of the other ingredients (except the cheddar cheese and bacon) along with the cauliflower. If you don't have pork panko, you can grind pork rinds instead. Toss to coat evenly.
Pour cauliflower mixture onto a cookie sheet.
Bake 20 minutes then use a spatula to turn over and spread out. As you roast the cauliflower it will shrink making more room to spread it out into an even layer.
Bake for 12 minutes then stir again.
Bake for another 12 minutes and stir again.
Sprinkle grated cheese and cooked bacon over the top and cook for 5 more minutes or until cheese is melted.
Calories: 271kcal | Carbohydrates: 8g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 29mg | Sodium: 473mg | Potassium: 495mg | Fiber: 3g | Sugar: 3g | Vitamin A: 680IU | Vitamin C: 69.3mg | Calcium: 260mg | Iron: 1mg