FRIED CAULIFLOWER WITH BACON AND MUSHROOMS
Fried Cauliflower with Bacon and Mushrooms cooks in minutes, and this is a seriously delicious way to cook cauliflower! Use the Diet-Type Index to find more recipes like this one.
Some people think of cauliflower as strictly a winter food, but cauliflower is such a great low-carb ingredient and I’m such a fan that I love to use it any time of year. Of course when it’s hot outside you aren’t going to want dishes like Roasted Spicy Cauliflower or Cauliflower Gratin that need the oven. But this Fried Cauliflower with Bacon and Mushrooms cooks quickly on top of the stove, and this cauliflower side dish is loaded with amazing flavor. I think this fried cauliflower is perfect as a season-spanning side dish.
When I first made this recipe (in 2006, yikes) I was following the low-fat aspect of the South Beach Diet pretty strictly, and I used pre-cooked bacon (and blotted all the bacon fat out of the pan.) This time I started with raw bacon that I cut in strips to fry, and I used a little bit of the bacon fat with butter when I cooked the cauliflower and mushrooms. That touch of bacon fat added great flavor to the cauliflower, but you can definitely wipe the pan out after you cook the bacon and even cook the veggies in olive oil or coconut oil and skip the bacon fat and butter completely if you prefer..
New photos are a huge improvement over the ones from 2006
I was making this recipe to shoot new photos on a day when the weather got really dark and gloomy outside, so a few of the process photos are a bit blurry. But trust me when I say that these new photos are a huge improvement over the ones from 2006, and hopefully they will entice you to try this tasty combination with cauliflower, bacon, and mushrooms.
Prep every thing before you start cooking: Slice bacon into thin strips, cut cauliflower into same-size florets, wash and dry mushrooms and cut in half and then into thick slices, and chop some parsley. Cook the bacon in the largest frying pan you have until it’s very crisp. Then remove bacon and drain it on a paper towel, keeping about 1 tablespoon of the bacon fat in the pan.
Heat the frying pan again over medium-high heat, add 1 tablespoon butter to the bacon fat, and let the butter melt. When it’s melted turn the heat to high, add the cauliflower and the mushrooms, and cook about 5-7 minutes, stirring often, or until the vegetables are starting to brown and the cauliflower is cooked through. Add the chopped parsley and the crisp pieces of bacon and cook 2-3 minutes more.
Season to taste with salt and fresh-ground black pepper and serve hot. Leftovers can be refrigerated and reheated, but this is definitely best when it’s freshly made.