Bacon-Kissed Cauliflower Dip W/ Crispy Corn Tortillas #Ragu

• 2 cups corn oil (for frying)
• 8 -10 white corn tortillas (cut into triangles)
• 12 teaspoon kosher salt, divided
• 6 ounces thinly sliced smoked bacon (about 6 slices)
• 2 tablespoons unsalted room temperature butter
• 1 cup onion (finely chopped)
• 4 cups cauliflower florets
• 2 cloves crushed garlic
• 14 teaspoon ground black pepper
• 1 cup grated monterey jack pepper cheese
• 1 (16 ounce) jar Ragu Pasta Sauce, creamy mozzarella sauce
• 12 cup panko breadcrumbs (Japanese-style)

1. In a small saucepan, heat oil; fry 6-8 tortilla triangles a time till crispy; remove with a slotted spoon and place over a paper towel-lined dish; sprinkle with sea salt; repeat process till all tortillas are fried; set aside.
2. In a food processor, pulse cauliflower till it resembles rice; set aside.
3. In a medium pan, or Dutch oven, cook bacon till crispy and set aside to cool over paper towel.
4. Remove all but 2 Tbsp bacon fat from pan; add 1 Tbsp butter and saute onions till translucent; add cauliflower, garlic, salt and pepper and saute till slightly browned (about 10 minutes); add Ragu mozzarella sauce and pepper Jack cheese; stir till combined; transfer to an oven-proof serving dish.
5. In a small bowl, combine breadcrumbs, 1 Tbsp melted butter and crumbled bacon; set aside.Top with bacon/breadcrumb mixture.
6. (You may refrigerate at this point.
7. ).
8. Bake in pre-heated oven (375 degrees F) till golden and bubbly.
9. Serve with corn tortilla chips.
10. Enjoy!

corn oil, corn tortillas, kosher salt, bacon, butter, onion, cauliflower florets, garlic, ground black pepper, grated monterey, pasta sauce, breadcrumbs

Taken from www.food.com/recipe/bacon-kissed-cauliflower-dip-w-crispy-corn-tortillas-ragu-524716 (may not work)