Preheat oven to 350 degrees F (180 degrees C).
Into a large pot over high heat, add the
Cauliflower (1 head)
, leaves removed, and stem trimmed so it lays flat. Add water, then the juice from the
. Bring the water to a boil, and let cook until the cauliflower is just tender and you can stick a skewer through the middle.
Into a pan over medium heat, add
Extra-Virgin Olive Oil (1 Tbsp)
. Once warm, add
Scallions (1 bunch)
and sweat them down for several minutes.
Fresh Baby Spinach (1 pckg)
and let it cook down.
Remove veggies to a large bowl and add
Garlic (2 cloves)
Shredded Cheddar Cheese (3/4 cup)
Grated Parmesan Cheese (1/4 cup)
Breadcrumbs (1/2 cup)
Cream Cheese (1/2 cup)
Salt (to taste)
Ground Black Pepper (to taste)
. Using a fork, mash everything together until it forms a lumpy batter and everything is combined well.
When the cauliflower is finished, simply drain the excess water and leave it to cool on a tray long enough so that you can handle it. Break the cauliflower off into segments. Turning them upside down, you’ll notice all the chambers in and around the florets. Spoon over the stuffing and it will ooze into all those cracks and cavities.
Turn them over again, then wrap the
Wright® Brand Smoked Bacon (1 lb)
to secure them underneath.
Bake for 15-20 minutes, or until the bacon has become slightly crispy.
To serve, simply plate them up and enjoy!