Sometimes inspiration comes from the craziest sources! I literally had a package of bacon and a head of cauliflower that had to be used up or they were going to spoil… and then poof… one of the Facebook groups I follow posted the video below asking if there was some way she might make it low carb… and VOILA!
This was SUPER easy peasy to make and my hubby gave it not one but TWO thumbs up! The hardest thing in the whole recipe is to make sure you leave 2-1/2 hours baking time. Seriously, it was that simple to make! You’ll get 6 to 8 servings depending on how large you cut your pieces. There is 32 net carbs in the whole tart so you can figure exactly how many carbs to add to your MyFitnessPal food diary.
This is what mine looked like with the first layer:
What it looked like ready to go in the oven:
IN the Oven:
and coming OUT:
- 1# bacon
- 1 large head cauliflower
- 2 cups shredded cheddar* cheese
- Preheat oven to 350°F.
- Spray an ovenproof 10" saute pan with non-stick spray.
- Line pan with parchment paper following directions in video below.
- Line pan from center out with bacon slices. I did not find that they have to completely overlap, just fill the entire circle as best you can with fewest gaps as possible. Let ends lie over the edge while filling the tart. Of course the MORE bacon the better, but you don't have to have more than 1# if you don't care to.
- Cut your cauliflower into small flowerettes and slices when possible and place a single layer on the bottom of the pan over the bacon, using approximately half the head.
- Sprinkle with ½ your shredded cheese.
- Lightly salt and pepper to taste. Remember the bacon and cheese will lend salt too.
- Repeat, placing another layer of cauliflower, cheese, salt and pepper on top of the first, using the other half of the ingredients.
- Fold the overhanging bacon neatly up and over the top of the tart.
- Place an ovenproof lid over the center of the tart where the bacon overlaps in the middle. This will help prevent the bacon from pulling back and shrinking during cooking.
- Place pan on a cookie sheet and bake in the center of your oven for 2-1/2 hours.
- Use pan lid to hold tart in place in the pan and drain any liquid from the tart. There won't be a lot.
- Allow tart to rest in the pan approximately 5 to 10 minutes.
- Place a large plate over the pan and flip tart onto the plate.
- Carefully remove parchment paper from the bottom of the tart.
- Place a nice serving plate on top of the first plate containing the tart and invert tart onto that plate.
- Cut into individual servings and serve.
I think it is much easier to see it done (I am a visual learner anyway) so here is Chef Michael Smith‘s video that was the inspiration for my dish:
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Here’s how I cut my cauliflower. You won’t see individual pieces and I found that slices were the easiest and most economical way to go!
Obviously I am not (unless making it for a non-low carb crowd) going to make his potato version but as you can see by my recipe above I just substituted raw cauliflower, added the cheese, salt and pepper and wrapped it all up using his technique, in BACON! OMG I swear we will eat anything wrapped in bacon! LOL! But this seriously tastes amazing! My hubby didn’t give this just one thumbs up, he gave it TWO and literally “moaned” as he ate the first bite! LOL!
As some of my friends on Facebook were discussing how this could be adapted to low carb concerns were voiced about there perhaps being too much moisture in cauliflower but this didn’t prove the case. There was no more liquid to drain off of mine than the potato tart in the video. The liquid, I think in both cases, was basically just the bacon fat.
We ate our tart just as it came out of the oven, with no garnish so we could judge the dish by itself. Thinking back, and having a whole lot left to “experiment with, I think it would have been and will be even more enhanced with a dollop of sour cream and sprinkled with chopped chives and shredded cheese ! Kind of on the order of a loaded baked tart, what do you think? I think it will also make a nicer presentation when serving to guests AND add more good fats to the dish.
So, as the Facebook discussion went on as my tart baked we threw out more ideas for adapting this recipe… radishes? I thought the big, long white kind that are pretty mild. Or jicama. You all know how I like jicama! I think it will have more of the potato texture with jicama and cheese, maybe add some onion and garlic? A touch (not too much!) of heavy whipping cream or sour cream?
What do YOU think? I love hearing from you so be sure to leave YOUR ideas in your comment below or on our Facebook group! In the meantime, if you like this article and recipe please give it a thumbs up and share it with your friends!
Ciao for now!
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