| 7⅚ cups | Cauliflower, raw | |
| 8 cups | Tap Water | |
| 1 tbsp | Olive Oil | |
| ¼ cup | Lemon juice, fresh cold-pressed | |
| 2 tsp | Salt, Kosher salt, table salt | |
| For the filling | ||
|---|---|---|
| 1⅚ cups | Spinach, frozen | |
| 2 (ea. 1.76 oz) | Egg, large | |
| ½ cup 1 tbsp 2 tsp | Spring Onions, Scallions, Green Onions, chopped | |
| 2 (ea. 0.11 oz) | Garlic, raw | |
| ¾ cup | Cheddar, cheese, shredded | |
| ⅜ cup 5½ tsp | Cream cheese, full fat | |
| 1⅓ cups | Pork Rinds, Scratchings, Greaves, Cracklings | |
| ¼ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| To finish it off | ||
| 12 oz | Bacon, Pancetta, Cured Pork Belly | |
| 8½ lb | altogether (view nutrition facts) | |
Preparation
- Serving size:17 oz (calculated)Notes: 1/8 head of stuffed cauliflower
- Temperature: 450 °F
- In a large pot, bring the water, oil, lemon juice and salt to a boil.
- Add a head of cauliflower and weigh it down with a plate or similar. Ensure it is fully submerged in the water.
- Bring back to a boil, then let simmer until the cauliflower is tender, about 10 to 12 minutes. You should easily be able to insert a knife into the center of the cauliflower.
- Drain the cauliflower and carefully remove it from the pot.
- Transfer the cauliflower to a drying rack and let it cool and steam out.
- Mince the garlic, slice the spring onions and blend the pork rinds. Alternatively, crush them in a ziplock bag. For 8 servings, you should get about 1/2 cup of blended pork rinds.
- Mix together all the ingredients for the filling and transfer it into a piping bag with a larger tip. If you do not have one, you can use a plastic bag and cut off one corner.
- Turn the head of cauliflower over and pipe the filling into the crevices between the florets. Keep on piping until the florets start to separate to ensure the filling is evenly distributed all the way. Then flip the cauliflower over, gently separate the florets from the top and pipe in more filling.
- If you have filling left over, you can put it in a small oven-safe dish and bake it for 15 minutes or so. Alternatively, fry it up. Then serve it alongside the cauliflower.
- Place the filled cauliflower in an oven-safe dish or on a baking tray.
- Wrap it with bacon, ensuring that the strips overlap on the sides. Also tuck the ends of the strips underneath the cauliflower and overlap in the top. The bacon will shrink while baking.
- Bake until the bacon is crisp, about half an hour.
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or oven.
Preparing the cauliflower
Preparing the filling
Bringing it all together.
Meal Prep Tip
- Calorie count368 kcal
- % of calories by macros
Fat 73.6 % 271 kcal 30.4 g Net Carbs 6.8 % 25 kcal 6.2 g Dietary Fiber 1.9 % 7 kcal 3.4 g Protein 17.7 % 65 kcal 16.3 g - Approx. WW SmartPoints™11.6
- Cholesterol 73.8 mg
- Sodium 1025.7 mg
- Fat 30.4 g
- Saturated Fat 12.3 g
- Trans Fat 0.1 g
- Carbohydrates 9.6 g
- Dietary Fiber 3.4 g
- Total Sugars 3.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 16.3 g
- Calcium 218.5 mg
- Iron 1.7 mg
- Magnesium 59 mg
- Potassium 730.5 mg
- Zinc 1.8 mg
- Vitamin A (Retinol Equivalents) 322.9 mcg
- Vitamin B12 0.5 mcg
- Vitamin C 57.1 mg
- Folate 127.6 mcg
- Folic Acid 0.2 mcg