1223. CAULIFLOWER with BACON, PIMENTOS and SUNFLOWER SEEDS

makes 4 to 6 servings


8 lean slices streaky bacon
1 medium head cauliflower (about 2 pounds), trimmed and washed
2 tablespoons lemon juice
2½ cups milk, scalded
1 teaspoon salt
Freshly ground black pepper to taste
½ cup toasted sunflower seeds
One 4-ounce jar pimento strips, drained
6 tablespoons (¾ stick) butter, melted

In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble.

Place the cauliflower bottom side down in a heavy pot, sprinkle with the lemon juice, and pour the milk over the top. Bring the milk to a very low boil, cover the pot, and simmer till the cauliflower is tender, about 25 minutes.

Remove the cauliflower from the pot, drain well, and place in a serving bowl. Season with salt and pepper, then scatter the sunflower seeds over the top. Arrange the pimento strips attractively over the top, spoon the melted butter over the entire head, and sprinkle the crumbled bacon over the top. Serve the cauliflower florets hot.


courtesy of The Bacon Cookbook by James Villas. Wiley Publishing, Inc. 2007