|150 g||smoked bacon|
Côtes du Rhône, blanc
A white wine from this region of southern France has the smooth texture and nutty aromas to stand up to the earthy flavors of cauliflower.
Place cauliflower in a large pot and cover with water. Add a pinch of salt. Bring to a boil and let simmer over medium-high heat for approx. 5 – 10 min.
Preheat oven to 200°C/400ºF. Cut smoked bacon and red onion into large pieces. Slice green ends of scallions, mince garlic, and finely chop parsley.
Transfer cauliflower to baking dish. Stuff with bacon and red onion in between florets.
Stuff cauliflower with scallion greens and sprinkle with garlic. Transfer to oven and roast for approx. 25 min. at 200°C/400ºF, or until golden. If a knife slides into the cauliflower easily, it's ready.