Crispy cauliflower with bacon and sweet pepper
4 servings
60 minutes
Crispy cauliflower with bacon and sweet peppers is a true delight of French cuisine, where the simplicity of ingredients combines with exquisite flavor. The baked cauliflower acquires an airy texture and appetizing crust, while the bacon adds richness and a hint of smokiness. The creamy sauce with nutmeg and Emmental cheese gives the dish tenderness and harmony of flavors. It’s the perfect choice for a cozy family dinner or an elegant treat on a festive table. It pairs wonderfully with a glass of white wine and fresh baguette. The recipe is inspired by the traditional French love for casseroles that allow the richness of each ingredient's flavor to shine through. An unpretentious yet enchanting dish that captivates from the very first bite.
1
Cut the leaves off the cabbage. Divide the head into florets and blanch in salted water for 8 minutes. Then rinse with cold water.
- Salt: to taste
- Cauliflower: 1 piece
2
Cut the tomatoes into 8 pieces.
- Tomatoes: 2 pieces
3
Cut the cleaned sweet pepper and bacon into strips.
- Red sweet pepper: 1 piece
- Bacon: 100 g
4
Mix the cream with 1/3 grated cheese. Season the cream with nutmeg, salt, and pepper.
- Cream: 150 ml
- Emmental cheese: 100 g
- Ground nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Transfer the blanched cabbage to a greased baking dish.
- Cauliflower: 1 piece
6
Place peppers, tomatoes, and bacon on top of the cabbage. Pour with cheese-cream mixture and sprinkle with remaining cheese. Bake for 25 minutes at 180 degrees.
- Red sweet pepper: 1 piece
- Tomatoes: 2 pieces
- Bacon: 100 g
- Cream: 150 ml
- Emmental cheese: 100 g