Bacon and Parmesan Cauliflower Bake

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"Cauliflower smothered and baked in a tasty parmesan sauce and topped with crispy bacon. This is a quick dish that I serve as a meal in itself for dinner with bread on the side for mopping. A wholesome meal with veg, meat, sauce and bread - ready in a jiffy."
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35 mins 2 servings
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Original recipe yields 2 servings



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  1. Pre-heat oven on high. Lightly grease a small oven tray.
  2. Place the cauliflower florets into a pan with enough water to cover and add the chicken stock cube. Bring to a boil and cook for 5 minutes.
  3. Meanwhile, heat the oil in a frying pan and fry the onion until golden brown but not yet dry. Remove from pan. Place the bacon in the same frying pan and fry until it begins to crisp. Remove, let cool a little and break/chop half of the bacon slices into bits, leaving the other slices as whole.
  4. In a bowl, combine the sour cream, parmesan and bacon bits. Add salt and pepper as desired.
  5. Arrange the drained cauliflower in the oven tray (they should be close together, not spread out, use only a part of the dish if it proves to be too large). Top with the onion rings. Pour sauce all over and top with the whole bacon slices.
  6. Bake for 15 minutes, serve hot with a piece of bread. Enjoy.