Rescue Ranger's Cauliflower And Bacon Augratin I Made It

Rescue Ranger's Cauliflower And Bacon Augratin

otterpond 13 years ago

This really came out terrific. I was so pleased to have this Cauliflower And Bacon Augratin recipe to celebrate all the fresh parsley I have in the garden now. The cream sauce really worked. It was a lovely thick sauce just the way I like mine. I didn't have Swiss cheese but did have Vermont sharp white cheddar so substituted this for topping the casserole. I suppose that means I didn't exactly make your recipe but I'm feeling pretty sure that you would approve the results.

Don't look now but this recipe is perfect for Atkin's Induction Phase 1 dieters.
Cauliflower And Bacon Augratin

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gkwillow 13 years ago said:

Well I think this sounds great...but I sure can't make it to celebrate my fresh parsley...I haven't even planted it yet!!! :(

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pointsevenout 13 years ago said:

What a great dish! Everything said in the header of the recipe is true.
Couldn't discern whether the cauliflower was to be cut up into florets to make a standard looking casserole or baked whole. I googled how to bake cauliflower and there were some recipes that showed how to bake the whole head, so that's what I did. Made pics.
Interesting way to cook the bacon. Have never Julianed it before. It gives a solid structure to the sauce.
Was concerned the head would come out too raw for my liking so I boiled it for 2 minutes before draining. Could have used 3 minutes but was just fine at 2.
Also boiled it with some milk added to the boil water. It is supposed to help keep the color and add just a touch of sweetness.
Mother thinks it needs salt, I don't.
Also added the bread crumbs.
Used cilantro instead of parsley. Didn't hurt a bit.

Read a note somewhere to soak the head in water with a little vinegar for 15 minutes to help get remove the bug spit before processing.

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otterpond 13 years ago said:

I blanched the head whole and had added a tablespoon of lemon juice to the water. I had read this would keep the cauliflower nice and white. That it did. Once it had cooled I was making two smaller casseroles (one for me and one for the folks) so after halving the head I separated each half into florets. I kept them a nice size but not so big that a person would feel like they needed to take a knife to eat it with out dribbling.

I envy you Points having cilantro. Can't get that to grow worth a toot here and hate paying grocery store prices for a bunch of weeds.

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pointsevenout 13 years ago said:

LOL That's funny. Can't get flat leaf parsley around here.

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