[Disclosure: This is a compensated campaign in collaboration with Farmland® and Latina Bloggers Connect.]
When my boyfriend asked what recipe I was posting next, I enthusiastically replied, “cauliflower bacon bites!”
He then pointed out two things:…
- ‘Cauliflower bacon bites’ is a description, not a name. Hmm. He does have a point. I’m sometimes too wordy in naming my recipes. Am I supposed to truly name them, though? If I am, I name this one “Kevin.”
- No one wants to eat cauliflower at the Superbowl. Hmm. Another good point. But cauliflower that doesn’t look or taste like cauliflower is a whole other thing. Cauliflower is the pretty much the de facto low-carb community mascot. I might not know anything about football or the Superbowl, but I got this. Serve this dish at your next football fiesta, and I promise you won’t have any leftovers. In fact, you might want to double the recipe. Let’s get to it.
The real star of the show here though is the tocino. Bacon. I can’t get enough lately. I tried out Farmland® bacon for this recipe. Farmland® bacon is slow smoked over real wood for maximum flavor. For decades, Farmland® has taken pride in perfecting their curing and smoking technique – a difference you’ll taste in every delicious bite. Delicioso. And yes, bacon is always on my modern day concessions list.
Now, if you want some tips to man-handle bacon like a culinary jedi, here are a few tips:
- I prefer to cut the bacon before cooking and fry it on the stove instead of going the oven route. I throw the bacon in the freezer for 5-10 minutes before cutting it so it’s not flippity-floppity and annoying. Then, either chop it up or grab a pair of kitchen shears and get to cutting. I also wear gloves while I do this. It makes clean-up easier, and I like to pretend I’m a princess while wearing them.
- Let the bacon cool off for a few minutes (throw it back in the freezer) before combining it with the other ingredients. The mixture will be easier to handle when it’s not hot, and you don’t want the egg to scramble.
- Save the bacon grease for later recipes. Your grandma used to do this. Probably in a coffee can right next to the stove. The reason is because it’s wonderfully delicious. I reserve mine in a mason jar and stick it in the fridge.
I also throw in a deseeded jalapeño to the mixture, because I tend to get outvoted when it comes to the heat level in food. If you’re a chili head like me, go ahead and leave those seeds in or upgrade to a serrano. Just be sure to wear gloves when you’re handling peppers, because your hands will burn in the most horrifically fiery unpleasant sort of way if you don’t.
If you find the mixture becoming too soft when you’re forming the bites, throw the entire bowl in the freezer for a few minutes to let it firm up. Also make sure to make these bite-sized so you don’t have to break eye contact with the tv as you eat. You could miss a touchdown.
#Yesplease. Smothered in a homemade avocado dip. Stay tuned for the accompanying dip recipe!
- Preheat oven to 400 degrees F.
- Combine all ingredients in a large mixing bowl. Mix ingredients very gently and then using your hands, lightly form the mixture into round "bites" (about ping pong ball size) and place on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes.
- Remove from oven and serve with your favorite dip.
- Recipe yields approximately 28 bites.
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