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AF - Roasted Stuffed Caulflower

Check out the AF - Roasted Stuffed Caulflower calories and how many carbs in AF - Roasted Stuffed Caulflower. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Main Dishes

Main Dishes
 
Serving size: 1 piece
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 298 (15% DV)
Fat: 15g (23% DV)
Carbohydrates: 24g (8% DV)
Protein: 20g (39% DV)
Ingredients:  Makes 4 servings (4 pieces)

Tip: Click on the ingredient links to learn the nutritional information for all the AF - Roasted Stuffed Caulflower ingredients. The serving size for any ingredient in AF - Roasted Stuffed Caulflower may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
Special equipment: a large piping bag or 1-gallon resealable plastic freezer bag

Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.

Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet.

Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.)

Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool.

Add the kale to the same pot and cook bright green, 2 to 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 oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode -- it won't. It will just be full of flavor!

Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.
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