Ingredients
- 4 slices of bacon
- Kosher salt
- 1 large head cauliflower
- 8 oz. kale, stems removed
- 2 large eggs, beaten
- 4 scallions, thinly sliced
- 2 garlic cloves, finely grated
- 3/4 cup Muenster cheese
- 1/2 cup heavy cream
- 1/2 cup plus 2 Tablespoons panko breadcrumbs
- 1/4 cup plus 2 Tablespoons finely grated parmesan
- 3 Tablespoons chopped FRESH chopped oregano (or 1 teaspoon dried)
- 1/3 cup (5 Tablespoons plus 1 teaspoon) butter, melted
Preparation
Step 1
Preheat oven at 400 degrees. Arrange bacon on baking sheet and roast until bacon is browned and the fat has rendered--about 15 minutes. When cool, finely chop the bacon and transfer to a medium bowl.
Meanwhile, bring a heavily salted pot of water to a boil. Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any inner leaves. You want to be able to freely pipe the filling into the nooks of the cauliflower.
Boil the cauliflower until just beginning to get tender; 5-7 minutes. DO NOT overcook, or it will break apart as you try to stuff it! Carefully remove the head from the water and allow to drain and cool. Add the kale to the same pot and cook to bright green, 2-3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon. Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 Tablespoons fresh oregano (or 1 teaspoon dried) and stir to combine the filling. Transfer to a gallon ziplock bag and cut a 3/4" hole at the bottom corner. Turn the cauliflower upside down and pipe about half the filling up between the florets. Turn the cauliflower right-side up and use your fingers to push between the florets to separate them slightly and pipe in the remaining filling into all the gaps you can.
Mix together the butter with the remaining 2 Tablespoons of panko, 2 Tablespoons Parmesan and 1 Tablespoon fresh oregano (or 1 teaspoon dried) in a small bowl. Put the cauliflower right-side up in the center of the bacon cooking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45-55 minutes. Let cool 10 minutes before cutting into wedges. ABSOLUTELY FANTASTIC!!