A simple, delicious and different way to serve cauliflower
Makes: 6-8 servings
1 large head of cauliflower
½ cup cream cheese
½ cup sour cream
6 spring onions, thinly sliced and chopped
¼ to ½ cup grated Parmesan cheese
6 slices of bacon – cut into small pieces (more or less to taste)
1 cup grated cheese
Salt and pepper
Prep Time: 15-20 mins
Cooking Time: 10 mins (cauliflower); 30 mins (baking)
• Preheat your camp oven or oven to 180°C.
• Prepare the cauliflower by cutting out the stem and core and removing all outer leaves, then cut into large pieces.
• Bring a large pot of water to the boil, add salt and cauliflower.
• Cover, reduce to a simmer, and cook until just tender. You don’t want the cauli too soft or it will be too mushy when you bake it.
• Drain well and place in a large bowl.
• Mash gently with a potato masher – but don’t mash too much as you want some chunks.
• While the cauli is cooking, cook the bacon in a pan over a reasonably high heat until it’s nice and crisp. Remove and drain on a paper towel.
• Mix the cream cheese and sour cream in a bowl until well-blended.
• Add this mixture to the cauli mash, along with the chopped spring onions, Parmesan and ¾ of the chopped bacon. Mix well to combine.
Season to taste.
• Lightly grease an ovenproof dish or foil tray (one that will fit inside your camp oven), spoon the cauliflower mix into the dish and spread out evenly.
• Sprinkle the top with the cheddar cheese and the rest of the chopped cooked bacon.
• Bake for 30 to 35 minutes, or until hot and the top is slightly browned.
You can use low-fat cream cheese, light sour cream and light cheese if you like, but don’t use ‘no fat’ versions. You could also use a flavoured cream cheese, such as chive and onion.
Cauliflower releases sulphide when cooking, producing an unpleasant odour. To prevent the smell, add a splash of milk to the boiling water as it’s said to neutralise the release of sulphide. You can also add a dash of wine or vinegar to the pot.
When choosing a cauliflower, pick one that is firm and has a compact, creamy-white head with no signs of bruising or wilted outer leaves. Store it stem-side up.
Do not wash vegetables until you’re ready to eat them.