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Serves
a little gathering
Author Notes
Similar in execution as my Confetti Cauliflower, this is also a great appetizer, but more for the meateaters. It looks more pristine and not quite the center of attention...but oh! it has a lot of horseradish bite and a big dash of bacon flavors! —dymnyno
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Ingredients
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1 head of cauliflower
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3 slices of bacon, cooked very crisp
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1/2 cup sour cream
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1 tablespoon prepared horseradish(like Fred's)
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1 tablespon finely chopped parsley
Directions
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Remove the leaves from the bottom of the cauliflower and set aside to use after the head is cooked.
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In a large pot , steam the cauliflower until tender (about 10 to 15 min) and cool
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Mix the sour cream with the horseradish sauce .
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"Frost" the cauliflower with the sour cream, covering the whole head.
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Place the head back into the bowl of leaves.
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Sprinkle the cauliflower with the finely chopped parsley and the crumbled bacon bits.
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Serve with a sliced baquette
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