Cauliflower, Bacon and Parmesan Recipe

Name: Cauliflower, Bacon and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb bacon, slices cut crosswise into 1/4-inch strips; 8 large eggs; ⅓ cup light cream; 1 cup grated parmesan cheese; 3 tablespoons chopped fresh parsley; ⅛ teaspoon fresh ground black pepper; crushed red pepper flakes (optional); 2 tablespoons olive oil; 1 tablespoon butter; 1 (1 1/4 lb) cauliflower, cut into small florets; ¼ teaspoon salt; 4 roasted garlic cloves

Servings: persons

14 lb bacon, slices cut crosswise into 1/4-inch strips
8 large eggs
⅓ cup light cream
1 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
⅛ teaspoon fresh ground black pepper
crushed red pepper flakes (optional)
2 tablespoons olive oil
1 tablespoon butter
1 (1 1/4 lb) cauliflower, cut into small florets
¼ teaspoon salt
4 roasted garlic cloves

1
In a 10-inch nonstick frying pan, cook the bacon until crisp; remove to a paper-toweled dish.
2
Pour off all the fat.
3
In a large bowl, beat the eggs with the cream,Parmesan, parsley, black pepper and red pepper flakes(if using) until smooth.
4
Add the cooled bacon.
5
In the same frying pan, heat the oil with the butter over moderately high heat.
6
Add the cauliflower and salt and cook, stirring occasionally, until the cauliflower is golden and almost done, 10 to 15 minutes.
7
Add the roasted garlic and cook, stirring, 1 minute longer.
8
Pour in the egg mixture and reduce the heat to low.
9
Cook, covered, until the bottom of the frittata is golden brown and the top is almost set, 10 to 15 minutes.
10
Heat the broiler.
11
Broil the frittata 6 inches from the heat, if possible, until the eggs are set and beginning to brown, about 3 minutes.
12
Lift up the edge of the frittata with a spatula and slide the frittata onto a platter; cut it into wedges.
13
Serve immediately.

9302

kcal

Calories

712

Fat

Carbs

630

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14 lb bacon, slices cut crosswise into 1/4-inch strips, 8 large eggs, ⅓ cup light cream, 1 cup grated parmesan cheese, and more.

Yes, Cauliflower, Bacon and Parmesan falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower, Bacon and Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions