Did you ever think you would see the words “cauliflower” and “caviar” in the same sentence much less the same recipe? Me neither. But there’s always a first time, ya’ know.
When I was working on some ideas for make-ahead appetizers for THV11, I came across a similar idea and knew that I would need to work it in. After all, it almost sounds healthy, doesn’t it? It’s got cauliflower and endive. And garlic. And olive oil. Those are all heart healthy. And, especially tempting is that Petit Jean Meats bacon! What’s not to love, love about bacon?
Hubby and I, along with the THV11 This Morning crew, really enjoyed the taste of these. There was just enough bacon to add some extra depth of flavor and enough cauliflower to make them light and on the healthy side. They’ll make a nice appetizer for your next party, event or barbeque. (I’m dreaming of summer already!)
- 4 cups coarsely chopped cauliflower florets, approximately 2 pounds
- 5 teaspoons olive oil
- 3/4 teaspoons freshly cracked black pepper
- 1/2 teaspoon kosher salt
- 4 ounces Petit Jean Meats hickory smoked bacon
- 1 Tablespoon minced garlic
- 2 green onions, finely chopped
- 1/2 cup chopped fresh parsley
- Pinch Aleppo pepper
- 24 Belgin endive leaves (2 -3 heads), separated
- Preheat oven to 400 degrees
- Place cauliflower florets in a single layer in a shallow baking pan.
- Drizzle with 1 Tablespoon olive, sprinkle with black pepper and kosher salt; stir to combine.
- Bake for 40 minutes or until cauliflower is tender and browned.
- Fry bacon until crisp (or cook in microwave); set aside.
- Saute garlic and green onions in bacon grease or oil until soft. Drain. Combine with bacon.
- Combine cauliflower mixture, bacon mixture, and Aleppo pepper in a large bowl; coarsely mash with a fork. Stir in chopped parsley.
- Spoon 2 tablespoons cauliflower mixture into each endive leaf. Serve warm or at room temperature.
