I hosted a small lunch with four fine ladies. We had an Asparagus Gruyere Tart and this scrumptious dish. Sweet tender cauliflower, just dug green onions and bacon. Mmmm, bacon. You can't mess this one up if you tried.
Roasted Cauliflower and Spring Onions with Bacon
8-10 slices thick cut bacon
1 Head cauliflower, stem and leaves removed
1 bunch spring onions
3 Tbls Olive Oil
Salt and FGP
Preheat oven to 425 degrees. Arrange bacon on tinfoil-lined baking sheet. Cook in oven for 15-20 minutes or until evenly browned and crispy. Drain bacon on paper towel, let cool. Stack and slice bacon into 1/2-inch pieces. This may be done ahead of time. Warning: your whole house will be filled with the intoxicating aroma of sizzling pig.
Slice trimmed head of cauliflower in half. Then slice each half into 1/4-inch slices. Place on baking sheet. Cut off just the root portion of the onions. Slice onions diagonally into 2 to 3-inch pieces. Toss with cauliflower. Drizzle with olive oil, sprinkle with salt and FGP and toss. Roast in 450-degree oven for 20 minutes (carefully turning a few times) or until browned and tender but not soft.
Add bacon, toss, and serve warm. Serves 6.
*For dessert, I must add, we had Smitten Kitchen's Big Crumb Cake with Rhubarb. The cake is all hers so I can't take credit here, but I'm proud to say, the Rhubarb was all mine. Make it and weep.