Bacon Wrapped Cheddar Stuffed Cauliflower

  • Difficulty: Medium
  • one hour and 35 minutes
  • 8 servings
Bacon Wrapped Cheddar Stuffed Cauliflower

Deliciously crispy on the outside, while smooth, creamy and cheesy on the inside. This is how you can describe this outrageously mouth-watering comfort dish. Before baking it, cover the Cheddar stuffed cauliflower with a hot sauce just to make it more lively.

Ingredients Needed for Bacon Wrapped Cheddar Stuffed Cauliflower

1 cauliflower
water
7 ounces of cheddar, cut into sticks
12 ounces of bacon, sliced

For the sauce:

¼ cup heavy cream
1 tablespoon garlic powder
2 teaspoons of paprika powder
salt
pepper
1 cup low moisture mozzarella, for the topping
fresh dill, for garnishing

How to Cook Bacon Wrapped Cheddar Stuffed Cauliflower

  1. Add the cauliflower to a water-filled deep pot over high heat and bring it to a boil. Boil for 10 minutes.
  2. Place the cooked cauliflower on the work surface and bore deep holes in it using a cylindrical cutter. We made 13 of them. Insert the Cheddar sticks into the holes.
  3. Line a medium bowl with the bacon slices. Do that so that they radiate from the bottom center of the bowl upwards to its rim. Place the stuffed cauliflower in the bacon-lined bowl.
  4. For the sauce:

    Add the heavy cream, garlic powder, and paprika powder to a smaller bowl. Season with salt and pepper and mix.

  5. Cover the cauliflower with this sauce using a kitchen brush. Wrap it with the bacon slices.
  6. Transfer the wrapped cauliflower on a parchment paper-lined baking tray and bake for 50 minutes at 320⁰F/160⁰C.
  7. Remove from oven and add the mozzarella on top. Bake for 10 minutes at 360⁰F/180⁰C. Serve garnished with fresh dill.

34 Comments

  1. We loved this and I will make again. A couple of things I found was that boiling for 10 mins was too long, it almost fell completely apart getting out of pot. Also had to cook at higher temp and I did trim bacon at the top.

  2. I plan on making this for sure. I’m strict Keto. I was wondering if you could tell me approximately how many slices of bacon you used so that I may create a nutritional chart? Thank you.

  3. I tried this myself and it tasted really good but the bacon was only crispy at the top. The bottom was cooked but chewy. Any hints for crispy overall. The only difference from the original recipe was cheddar instead of mozzarella. I did give it an extra 15 mins at 400 to try and crisp up the bacon.

    • Yes, the bottom part of the bacon wrap, overrun by that melting cheese, cannot be as crispy as the upper part which gets total exposure to the heat. If you’re really looking for a crispy lower part, you can try to grill the whole thing a little just before getting it to the oven. Try that.

  4. How long do you think it would keep for? i’m on my own so would have to last a few days for me to get through it!

    • Sadly, cooked cauliflower doesn’t hold for too much. In the fridge, maybe up to 3 days. Maybe! But you know what? Better reduce quantities to 1/2 or 1/4 and eat it fresh.

  5. I’m trying it today not sure what I did wrong the cauliflower fell about when I took it out of pan I still put cheese and wrapped it the best I could i put it in cold water when it started to boil I timed it for 10 minutes any idea thanks

    • If you arrange the bacon strips carefully so that they partially overlap each other, it should hold. Especially if you use a skewer to fix them as we did.

  6. The entire thing fell apart when I transferred it to the parchment lined baking sheet. Still in the oven so am hopeful it will at least taste good.

  7. Second time making this dish! I too reduced boil time as the cauliflower did have the tendency to fall apart when trying to stuff with the cheese. Secondly, without clearer instruction, I found it easier to just pour the sauce on, wrap the bacon ends up and then put your baking sheet on top of that bowl and invert. The bacon stayed in place and only a little of the sauce seeped out. It would have been helpful to know in the beginning that skewers might be needed. Great recipe but clearer instruction would have been awesome!

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