So one of the mama’s posted a really neat video about a roasted cauliflower … sadly it’s in Portuguese and I never learned that language in school. But born from watching the video and using what I had on hand… we now have … Cheddar Jack Cauliflower Bomb…
This is one satisfying side dish with cheddar jack cheese as well as mozzarella and cream cheese… not to mention peppers, onions and bacon!!
It is a HUGE YUM BOMB!!
This one is pretty basic, because I was trying out cheeses and seeing how to tuck everything inside before baking it… I’m sure you are going to see all kinds of different varieties of this dish in the near future as everyone tries their own variations.
Here is the video that inspired this dish…
If you can translate this video all of us in the THM community would be eternally grateful 🙂
I paired this up with some roasted chicken for dinner so it’s a heavy S dinner in our house tonight …
I honestly need to go get more supplies to make this again as it got two thumbs up from my husband.
** Update to include all of the cook times **
I boiled the head of cauliflower for 15-20 minutes before stuffing it. It should be tender but slightly firm.
( your times may vary from mine)
Stuffing and tucking the cheese was a little difficult until I figured out that the veggies help to separate the florets enough to easily tuck the cheese into the cauliflower.
It took about 1/2 pound of cheddar and 1/2 pound of jack cheese along with a full block of cream cheese and 2 wedges of laughing cow, I used white cheddar and 1/4 cup Parmesan .
for the veggies I used 2-3 bell peppers cut into strips and 1 medium onion cut into 8 wedges.
I had about 3-4 TBS of bacon bits left so I sprinkled those on top.
And baked it for about 25 minutes in a 350^ oven.
the measurements I used filled this head of cauliflower but will vary depending on how big yours is.
I bet we could make this into a smaller version with a 1/2 or 1/4 head of cauliflower if needed.
If you are following the Trim Healthy Mama Lifestyle as I am you are going to love this! No special ingredients plain old comfort food that isn’t plain anymore…
As always we appreciate if you purchase your THM Supplies through our affiliate link as it helps me to continue my blogging activities 🙂 Thank you for blessing our family!!
Caroline says
The video had slices of cheese, heart of palm (white sticks that look like mozarella), green peppers, a cheese similar to ricotta (that wasn’t sour cream like I thought), onions, spice powder, and parmesan cheese. I see you added the American touch-bacon! I looked up the words on a translation app that I have.
Judy says
ohh thank you for the translation… I kind of improvised with the ingredients I had on hand at home… but it came out really yummy 🙂
Jennifer white says
If you go to her website … The creamy white cheese is actually translated cottage cheese. Doesn’t look like it but that’s what it translates to.
Judy says
Thank you Jennifer 🙂 That helps a lot!!!
Julie K says
Cottage cheese in European countries is usually creamy, so it may taste w quite different if you use our cottage cheese that is so lumpy in the USA.
ann janel says
The cheese spread on top is a pourable cheese, almost like cream cheese, called requeijão, that is very popular in Brazil. I think the recipe would work well with cream cheese spread on top.
Judy says
🙂 Thank You!! I did use melted cream cheese on the one pictured 🙂
Nadine says
How long did the cauliflower get boiled for?
Judy says
I boiled the cauliflower for about 15-20 minutes 🙂
Tatiane says
Here are the ingredients for the recipe on the video, but I like that you added the bacon.
Cauliflower
mozzarella cheese slices
prato cheese slices (It is one of the most popular cheeses in Brazil, and was introduced by Danish immigrants in the state of Minas Gerais)
Onion and green pepper
heart of palm
grated parmesan cheese
requeijao (Brazilian cream cheese spread), here is a link for a homemade version: http://www.frombraziltoyou.org/make-requeijao-cremoso-brazilian-cream-cheese-spread/
salt and oil
spice seasoning (main ingredients onion, garlic and black pepper)
Judy says
Thank you 🙂
Lisa says
I should have read the comments before I translated it for you! 😉 Oh well, it is good to practice my Portuguese. 🙂 When I lived in Brasil, they had another version of stuffed cauliflower but it had rolled up ham and cheese slices in it and was covered in mayo! I think you could also use a FF GY for the outside coating and you would be fine (and save some calories). Also, the packet she put on top would be the same as chicken bouillon packets in the US. Hope that helps!
Jacqueline Friesen says
My MIL makes it with a sauce that is mayo/mustard mix and cheddar melted overtop. She calls it poor man’s hollandaise 🙂 It is delish!
CA says
Can someone tell me where the actual recipe and instructions are written out?
Judy says
I wrote out what I did in the post… it’s not my original recipe so I didn’t feel comfortable making it printable from my blog, I’m sorry.
Robin says
Looks like a great recipe! Thanks for sharing. Though you might want to know that you wrote cabbage instead of cauliflower, on the part where you tell to boil it.
Michelle Mihalek says
I love how this recipe can be done in so many ways. I put seasoned cream cheese on my first one but I like the thought of mayo/mustard mix. Can’t wait to try my first one. I used a poblano pepper, green onion, roasted red pepper and pepper jack cheese. I put Smoky Red Pepper Rub (Pampered Chef) in the cream cheese and sprinkled real bacon bits and green onion green tops sliced.
Judy says
That sounds Amazing !!
Christie says
This is super GOOD! I have made this three times. I used El Salvador sour cream I found at the local Kroger. The magic is that my son who is “allergic” to cooked vegetables came back for second servings. Not sure if it is the presentation or the yummy toppings. My husband is living out of town for a job so this will be my first time to feed him this. Wish me luck. And thanks for the terrific recipe.
Judy says
I’m so Happy that this isn’t affecting your son’s “allergy” in a bad way 😀 … We mama’s gotta do what we gotta do to get past those for sure. I hope your husband enjoys this as much as we do, it’s a weekly staple around our house.