Chuck's Cheesy Cauliflower

May 2021 - Chuck used bacon steak as the meat of choice, and after the riced cauliflower was oven-baked he was left with 280g, which was all added to the sauce. next time could go for more, it was very sauce heavy. but if you want something super saucy then it's perfect.

head of cauliflower

prefered meats

2 cloves garlic

½ onion

½ c heavy cream

½ c water + ¼ to ½ bouillon cube

6 slice kraft cheese singles

cauliflower - chop into chunks, remove stems, place in blender, fill water up to the level of cauliflower, pulse (don't blend!), drain in colander, dry in oven for about an hour at 75 to 100C

saute garlic, onion and meats in a bit of oil or butter. remove to plate, but use the same pan for next step.

using the same pan for fond, add cream, broth and a sprinkle of sodium citrate if you want. spice with pepper, salt, garlic powder. add a slice of cheese a bit at a time for easier melting, until smooth and creamy.

simmer until almost desired thickness, it will reduce a bit more as we continue.

add meat mixture and simmer, then add riced cauliflower and simmer until it looks good. it will thicken a bit as as it cools.

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