If stuffing were roasted cauliflower . . .
I love cauliflower in any form, but this crispy bacon and sage cauliflower might just be at the top of my list. Crusted in crunchy cheese frico and tossed with herby onions, this roasted cauliflower will be the first side to disappear from any table it hits.
High heat and a bare metal sheet pan are key to getting great caramelization on the cauliflower. For the best browning, arrange the florets cut side down on the sheet pan and leave them alone for the entire roasting time—even when you take the pan out to add the cheese on top. The color of the sheet pan will also affect how fast and dark the cauliflower browns: if your sheet pan is lighter, expect the cauliflower to come out a little lighter than in the photos.
The secret to getting truly crispy bacon is cooking it low and slow. For best results, cut the bacon into 1” pieces and arrange them in a single layer in the cold pan before setting it over medium heat. As the pan warms up, the fat in the bacon will gradually render out, leaving those crispy bacon pieces behind. It might seem a little fussy, but it’s totally worth it.
The parmesan frico that forms on the edges of the cauliflower and the bottom of the sheet pan is low-key one of the most delicious parts of this dish. To make sure all these crunchy pops of umami and salt make it to the plate, I highly recommend using a thin metal flexible spatula, such as a fish spatula, to scrape the cauliflower off the pan. If there are extra bits of frico left on the baking sheet, make sure to get these too: they’re absolute money.
Enjoy!
Crispy Bacon and Sage Roasted Cauliflower
(Serves 4)
1 large cauliflower), cut into 2” florets (about 2 lb.)
3 tbsp. neutral oil
2 tsp. kosher salt, divided, plus more
Freshly ground black pepper, plus more for serving
1 oz. (1/2 c.) finely shredded Parmesan cheese
4 oz. bacon, cut into 1” pieces
1 small onion, finely chopped
2 tbsp. finely chopped sage
Equipiment: large baking sheet, stainless steel or cast iron pan
Instructions
Preheat oven to 425 degrees, rack in the middle position. Toss cauliflower with 3 tablespoons oil, 1 ½ teaspoon kosher salt, and freshly ground black pepper. Spread out in a single layer on a sheet pan.
Roast for 15 minutes. Remove tray from oven and sprinkle with parmesan cheese (it’s okay if some lands on the baking sheet). Return to oven and continue to roast until tender and caramelized on the bottom, 10-15 minutes more.
Meanwhile, arrange bacon pieces in a single layer in a large pan. Place over medium heat and cook until crisp on the bottom, 7-8 minutes. Flip bacon and continue to cook until crisp, 2-3 minutes more. Remove to a small plate, leaving as much fat behind in the pan as possible, and set aside.
Add onion to pan; season with ½ teaspoon salt. Cook until translucent, 7-9 minutes. Add sage and cook until sizzling and fragrant, 1 minute more.
Using a metal spatula (preferably a fish spatula), scrape cauliflower and any crispy parmesan off baking sheet and transfer to a large bowl. Toss with sage onions and crispy bacon. Serve topped with more freshly ground black pepper.
Originally published November 24, 2024.
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