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Loaded Cauliflower Casserole
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Loaded Cauliflower Casserole
A savory side dish of your dreams.
- 1 large cauliflower head, broken into florets
- 2 tbsp avocado oil
- 4 strips thick-cut bacon (reserve bacon grease)
- 1/2 cup coconut cream
- 1/2 cup unsweetened almond milk
- 2 tbsp bacon grease
- 2 scoops Bulletproof Original Creamer
- 1 scoop Bulletproof Unflavored Collagen Protein
- 1 tsp minced garlic
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp smoked paprika
- 1/4 cup chopped chives
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Preheat the oven to 450°F. Place the cauliflower florets in a 9×13 baking dish and drizzle with avocado oil. Roast the cauliflower for 20 minutes.
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While the cauliflower roasts, cook the bacon. In a large skillet, fry the bacon pieces for about 5 minutes per side or until it is cooked but not too crispy. Transfer the pieces to a paper towel-lined plate to drain off excess grease. When it is cool enough to handle, roughly chop the bacon. Set it aside along with 2 tablespoons of bacon grease.
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In a medium bowl, combine the coconut cream, almond milk, bacon grease, Creamer, Collagen, minced garlic and seasonings. Whisk together until the mixture is smooth. Taste the sauce and add more salt, if needed.
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Pour the cream sauce mixture into the baking dish and mix well to evenly coat the cauliflower.
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Sprinkle chopped bacon pieces on top of the cauliflower. Return the dish to the oven to bake at 450°F for 10-15 more minutes or until the cauliflower is tender.
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Remove from the oven and cool for 5 minutes. Sprinkle with fresh chives before serving.
To re-heat, place in an oven-safe dish and cook at 300°F until it is heated through.
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