Easy Garlic Roasted Cauliflower Recipe with Cheese & Bacon

Step 1

Liberally salt and pepper pork roast.

Step 2

In a hot cast-iron skillet melt ½ a stick of butter and sear roast on all sides.

Step 3

Add the pork roast and the leftover butter and bits from the bottom of the skillet to a slow cooker.

Step 4

Add all of the other ingredients and slow cook on low for 9-10 hours or high 6-7 hours or until the roast falls apart.

Step 5

Shred with two forks then add back to your slow cooker for 30 minutes to an hour on high. Allowing it to sit in its own juices will further tenderize it.

Step 6

Serve in its own juices garnished with freshly chopped parsley.

Step 7

Preheat oven to 425 degrees.

Step 8

Cover a cookie sheet with parchment paper.

Step 9

Fry three to four slices of bacon until crispy then crumble and set aside.

Step 10

Wash and dry cauliflower, if it's not completely dry the cauliflower will steam instead of roast.

Step 11

Slice the cauliflower into very thin slices (see pics). I sliced the cauliflower head vertically from the top to the bottom to make the slices thin, you’ll get both slices and smaller crumbles as you continue to slice.

Step 12

In a bowl, add all of the other ingredients (except the cheddar cheese and bacon) along with the cauliflower. If you don't have pork panko, you can grind pork rinds instead. Toss to coat evenly.

Step 13

Pour cauliflower mixture onto a cookie sheet.

Step 14

Bake 20 minutes then use a spatula to turn over and spread out. As you roast the cauliflower it will shrink making more room to spread it out into an even layer.

Step 15

Bake for 12 minutes then stir again.

Step 16

Bake for another 12 minutes and stir again.

Step 17

Sprinkle grated cheese and cooked bacon over the top and cook for 5 more minutes or until cheese is melted.

Step 18

Enjoy!

Step 19

Preheat oven to 450 degrees.

Step 20

Chop vegetables to approximately the same size. Place in a large bowl.

Step 21

Prepare the marinade by adding all ingredients to a small bowl and stirring until combined. Next, pour the marinade on top of the vegetables and stir until marinade is distributed evenly. **The teaspoon of sweetener is used to offset the vinegar like in a store bought Italian dressing. The roasted veggies won't taste sweet.

Step 22

Pour veggies on a sheet pan covered with parchment paper (or if you don’t use parchment paper a greased sheet pan)

Step 23

Bake for 12 min on the top rack. Then, stir carefully on the baking pan. Once done, move to the middle rack for 12 more minutes. If you prefer your vegetables to be more tender roast for an additional 5-10 minutes.

Step 24

Enjoy!