Shelly's Recipe

Smoked Gouda Cauliflower and Cheese

Category: Cauliflower

1 large head cauliflower, green parts removed and cut into small chunks
15 oz. ricotta cheese
8 oz. sour cream
1/2 cup heavy cream
1 egg
3/4 tsp salt
1/2 tsp turmeric powder
1/2 tsp dry mustard
1/4 tsp ground nutmeg
1/4 tsp garlic powder
1/4 tsp smoked paprika
1/8 tsp cayenne pepper
8 oz shredded smoked Gouda cheese
16 oz shredded extra sharp cheddar cheese (reserve 1/2 cup for topping)
1/2 cup grated parmesan cheese
3 slices fried bacon, crumbled
1cup crushed fried pork rinds (chicharrones)

Place chopped cauliflower in a large glass bowl, cover with plastic wrap, and microwave on high power for 10 minutes. Let cauliflower rest, still covered, for 30 minutes to cool down.

Chop the cauliflower into small chunks, stems and all. You should get about 8 cups of chopped cauliflower.

After microwaving, let the cauliflower steam for thirty minutes. The plastic wrap will shrink down to create a cool tight seal!

Preheat oven to 350 F.

Empty the cauliflower into a clean cloth dish towel (it will still be pretty hot) and carefully squeeze out as much liquid as possible. After thirty minutes dump the cauliflower on a clean dish towel. Twist the towel tightly over the sink to remove as much water as possible.

In another large bowl combine ricotta, sour cream, cream, egg, spices. Add all the cheeses and mix to combine.

Finally, add the squeezed cauliflower and fold until well blended. Place in a 8x11 glass baking pan ( no need to grease). Top with reserved cheese, crumbled bacon and pork rinds. Bake 45 minutes until bubbly and golden. Allow to rest for 15 minutes before serving.