Check out this Bacon & Blue Cauliflower Bomb. It makes such an impression when serving it to family and friends.
With the holidays approaching we all want those amazing yummy dishes to grace our tables. We have a family tradition that someone always brings a new dish to try during holiday meals. Sadly, I won’t be able to see my siblings this holiday season so I guess I will just have to bring this with me to my in-laws.
This Bacon & Blue Cauliflower Bomb is an impressive non starchy side for your holiday table. It has become a family favorite in our house. And the left overs (if you have any) Make an amazing breakfast hash with eggs.
What’s in this Bacon & Blue Cauliflower Bomb
For this post I simply added Blue Cheese & Bacon, after stuffing the bomb with string cheese and spreading a coat of 5 minute mayo (you could also use the body burn mayo from the THM Cookbook) and Greek yogurt over the surface. Using a combination of yogurt and mayonnaise allows the fat to stay under control in this dish as well as keeping the calories under control. It tastes decadent and indulgent while adding a great non starchy vegetable to your table.
What I have learned making Cauliflower Bombs
Adding things like bacon, blue cheese, chicken, different cheeses and additional veggies changes these Stuffed Cauliflower Bombs into such a versatile dish you just can’t go wrong with it!! (unless someone has an aversion to cauliflower)
I’ve made a this Bacon & Blue version of the ever popular Cheddar Jack Cauliflower Bomb often. Rick and I both enjoy blue cheese and it pairs so well with bacon that I get requests for this often.
One of the best tips I can give you is that if you have an Instant Pot like this Duo60 7 in 1 is to prep your cauliflower in it.
It saves so much time. Trim the cauliflower taking off the leaves and stem enough that it lays flat on the trivet, place 1 cup of water in the bottom of my inner pot, secure the lid and set it on manual high for 0 minutes. Use quick release to release the pressure when your Instant Pot beeps and boom chicka boom Mama it’s ready to stuff!!
Here’s the Bacon & Blue Cauliflower Bomb Recipe
- Serves: 8
- Calories: 256
- Fat: 23g
- Carbohydrates: 2g
- Sodium: 577mg
- Fiber: 1g
- Protein: 11g
- Cholesterol: 30mg
- 1½ pounds cauliflower head
- 4 sticks of string cheese, cut into pieces
- ⅓ cup body burn Mayo from the THM Cookbook or this 5 minute Mayo (increase to ⅔ cups if omitting cream cheese)
- ⅓ cup 0% Greek Yogurt
- ⅓ cup ⅓ fat cream cheese, softened (optional)
- ¼ cup blue cheese, crumbled
- ½ pound bacon, thick-sliced (crumbled)
- Trim leaves and stem from cauliflower head. Place whole head into your Instant Pot on a trivet with 1 cup of water. Secure lid and process on manual high pressure for 0 minutes. Use quick pressure release and carefully remove head to a baking sheet.
- Mix mayo, yogurt, cream cheese and ½ blue cheese crumbles in a small bowl. Spread over the cauliflower head and sprinkle with bacon bits and remaining blue cheese crumbles. Cook Bacon until crispy, I normally bake mine.
- Bake at 350 degrees for 20 minutes.
Carrie says
I’m confused about how long to cook it in the Instant Pot. It says 0 minutes. Should it be 10 minutes? Thanks.
Judy says
I normally set my IP to 0 minutes so that it cooks the cauliflower where it is still a bit firm but I can stuff it with the cheese… then transfer and finish it in the oven.
Amc says
What do you do with the string cheese? And is it really pressure for 0 minutes?
Judy says
I normally break it up a bit and stuff it between the florets so that it can melt into the middle of the cauliflower.
Lara says
How do I prepare the cauliflower if I don’t have an InstaPot?
Judy says
You can boil it for about 5-7 minutes 🙂
Cathy says
Judy, you stuff the cauliflower with pieces of string cheese before placing it in the Instant Pot or after the Instant Pot before putting it in the oven?
Judy says
After the instant pot and before the oven 🙂