Mushroom, Bacon, and Cauliflower Casserole

  • Serving Size6


    • 8 oz bacon (nitrate free) chopped
    • 1 c diced onion
    • 1 T fresh thyme
    • 6 garlic cloves, minced
    • 1/2 tsp salt
    • 1/2 tsp ground pepper
    • 12 oz sliced cremini mushrooms
    • 4 oz sliced shiitake mushrooms
    • 4 cups cauliflower crumbles (about 1 head of cauliflower)
    • 1/4 c beef or chicken bone broth
    • 1 c fresh spinach
    • 2 tsp coconut aminos



    Preheat oven to 375 F.


    If necessary, make cauliflower crumbles. Add cauliflower florets to a food processor and pulse until broken down into coarse crumbles. Set aside.


    In a dutch oven or deep pot, cook the bacon pieces over medium-high heat until crisp. Remove bacon from pot, reserving 1 T drippings in the pot. Set the bacon aside.


    Return pot to medium-high heat and add onion, garlic, and thyme to the drippings. Cook for 3 minutes until lightly browned and tender. Add mushrooms, salt, and pepper. Cook for 10 minutes, stirring occasionally.


    Stir in cauliflower crumbles and broth, cooking for 5 minutes. Add spinach, bacon, and coconut aminos, stirring until spinach has wilted. Remove from heat.


    Transfer to a 2-quart baking dish. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes. Serve warm.

    Recipe adapted from:            

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