Roasted Cauliflower with Garlic and Bacon (or Prosciutto)

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Cheesy, Bacony, low carb...what's not to love?--Barb L.


1 medium head of cauliflower, core removed and broken into small florets

4 finely minced cloves of garlic

3 Tbsp Flying Olive Garlic Extra Virgin Olive Oil,  Smoked, or a Flying Olive Extra Virgin of choice

1/2 teaspoon freshly ground pepper

4 slices of bacon cut into bite-sized pieces or diced prosciutto (pictured above)

Salt to taste (the bacon or prosciutto and Parmesan cheese tend to be salty)

Parmesan Cheese, to sprinkle at the end, if desired


Wash the cauliflower and cut it into small bite size pieces. Place the cauliflower in a bowl and toss with the Flying Olive EVOO, garlic, and pepper.

Arrange the bacon pieces across a cookie sheet with sides. Add the cauliflower over the bacon (if you are using prosciutto, add ½ way through cooking.). The cauliflower should be in a single layer.

Bake in a 350 degree oven for about 20-30 minutes. Half-way through, toss the cauliflower and check for doneness (add the prosciutto at half-way point). If it is still a bit under-cooked try another 3-4 minutes in the oven and check again.

Toss the ingredients of the pan well to fully coat the cauliflower with the oil from the bottom. Add salt to taste, if necessary.

Sprinkle with Parmesan cheese, if desired. Serve warm.        

Inspired by a recipe by Judith Finlayson, 125 Best Vegetarian Slow Cooker Recipes    

Submitted by Barb L.