Paleo Cauliflower and Bacon Casserole

Paleo, Keto, Low-Carb, Gluten-Free, Minimal Ingredients, Easy

This Paleo cauliflower and bacon casserole is low-carb, dairy-free, and pairs perfectly with any protein-filled meal or eat as the main dish!

How to Make This Paleo cauliflower and bacon casserole

This low-carb dish is perfect for those following the Paleo and Keto diet. It is loaded with cauliflower covered with a creamy sauce and topped with fresh chives and tons of bacon crumbles! I love pairing this dish with my smoked dry-rubbed ribs.

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your cauliflower and bacon casserole turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Cauliflower and Bacon Casserole

1. In a medium to large stockpot, fill halfway with water and bring to a boil.

2. Preheat the oven to 350 degrees.

3. Boil the cauliflower florets for 3 to 5 minutes (just enough to soften but not cook thoroughly) then transfer to the casserole dish with a slotted spoon or drain in a colander. Set aside.

4. In a large skillet, heat avocado oil over medium-high heat for 2 to 3 minutes or until simmering.

5. Saute the garlic and onions for 3 to 5 minutes or until soft.

6. Turn the heat to low and whisk in cassava flour to make a roux until smooth and lightly golden. Next, whisk in coconut milk until smooth and thick.

7. Fold in homemade mayo, parsley (or minced chives), salt and pepper until combined, and then pour over the cauliflower. Using a spoon combine cauliflower and sauce until the cauliflower is coated.

8. Bake the casserole uncovered in the oven for 30 to 35 minutes or until fork-tender. Remove from the oven and top with bacon crumbles and extra parsley or chives.

How to Make This Paleo cauliflower and bacon casserole

How to Store Paleo Cauliflower and Bacon Casserole

This casserole can be stored in an airtight container for 2 to 3 days in the refrigerator. When ready to eat, reheat in the microwave for 1 to 2 minutes or in the preheated oven at 350 minutes for 8 to ten minutes or until warm to the touch.

Essential Equipment for Making Paleo Cauliflower and Bacon Casserole

Stockpot – Stockpots are excellent for boiling large amounts of vegetables.

Skillet – A skillet is perfect for sauteeing the garlic and onions, combining ingredients, and making the roux.

Casserole Dish – A 2-quart larger edged casserole dish works best for this recipe.

How to Make This Paleo cauliflower and bacon casserole

More Paleo Casseroles

Scalloped Sweet Potato (and ham) Casserole – You’ll want to swap out the white potatoes for this creamy take on the traditional scalloped potato dish!

Whipped Dairy-Free Sweet Potatoes – Smooth and creamy sweet potatoes pair perfectly with any side of protein at your dinner table.

Sweet Potato Casserole – This iconic dish is featured at any holiday gatherings, but you won’t find a dish like this one!

Basic Staples for Making Paleo Cauliflower and Bacon Casserole

Cauliflower – When the budget allows, its best to purchase organic produce. Often times, when in-season organic produce is cheaper than conventional. 

Cassava Flour – Cassava flour is very similar to white flour when it comes to taste and texture. This is one of my favorite flours to make a roux with. You can always use arrowroot has a thicking agent for this recipe. Instead of making a roux, whisk in arrowroot flour after the coconut milk has been added.

Coconut Milk – Coconut milk is an excellent dairy alternative and provides an extra creaminess and fat content, which helps keep you fuller longer.

Homemade Mayo – Making homemade mayo is budget-friendly, but if you don’t have the time opt for store-bought mayo’s that are made with an avocado or olive oil base.

Bacon – Source local bacon from your butcher or farmer. Or opt for uncured and sugar-free bacon from your local health food grocer.

Shop Amazon For All Your Paleo Essentials And Staples

How to Make This Paleo cauliflower and bacon casserole
How to Make This Paleo cauliflower and bacon casserole
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Paleo Cauliflower and Bacon Casserole

This Paleo cauliflower and bacon casserole is low-carb, dairy-free, and pairs perfectly with any protein-filled meal or eat as the main dish!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 298kcal
Author Angela Blanchard

Equipment

  • Stockpot
  • Casserole Dish

Ingredients

Instructions

  • In a medium to large stockpot, fill halfway with water and bring to a boil.
  • Preheat the oven to 350 degrees.
  • Boil the cauliflower florets for 3 to 5 minutes (just enough to soften but not cook thoroughly) then transfer to the casserole dish with a slotted spoon or drain in a colander. Set aside.
  • In a large skillet, heat avocado oil over medium-high heat for 2 to 3 minutes or until simmering.
  • Saute the garlic and onions for 3 to 5 minutes or until soft.
  • Turn the heat to low and whisk in cassava flour to make a roux until smooth and lightly golden. Next, whisk in coconut milk until smooth and thick.
  • Fold in homemade mayo, parsley (or minced chives), salt and pepper until combined, and then pour over the cauliflower. Using a spoon combine cauliflower and sauce until the cauliflower is coated.
  • Bake the casserole uncovered in the oven for 30 to 35 minutes or until fork-tender. Remove from the oven and top with bacon crumbles and extra parsley or chives.

Nutrition

Calories: 298kcal | Carbohydrates: 12g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 20mg | Sodium: 454mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin C: 48mg | Calcium: 43mg | Iron: 2mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.