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    Home Β» Side Dishes

    Oct 27, 2016 Β· Modified: May 20, 2018 by Chelsea Β· This post may contain affiliate links Β· This blog generates income via ads Β· Tags: 21DSD, dairy free, Egg Free, gluten free, grain free, nut free, paleo, primal, sugar free, Whole Life Challenge, Whole30

    Mushroom, Bacon, and Cauliflower Casserole

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    Cold weather months call for hearty side dishes. My mushroom, bacon, and cauliflower casserole is brimming with nourishing, satisfying veggies. If you're a fan of mushrooms,Β definitely give this casserole a tryβ€”there's earthy mushroom in every bite, enhanced by umami bacon flavor.Β The combination is incredible. Add in some cauliflower, spinach, onions, garlic, and fresh herbs, and you've gotΒ a casserole to remember.


    Mushroom, Bacon, and Cauliflower Casserole | DoYouEvenPaleo.netMushroom, Bacon, and Cauliflower Casserole | DoYouEvenPaleo.net

    With cold weather approaching, the Man Spouse revealed to me that he missed casseroles. He's typically suspicious of foods he can't identify, so I was surprisedΒ that he would crave the type of dish that's easy to sneak mystery ingredients into.

    Still, I searchedΒ online for some casserole ideas and found something that featured mushrooms and baconβ€”perfect combo, right? I set out to make a paleo version that included a few more veggies and less junk.

    Well, the result smelled amazing and looked great, so I optedΒ to take pictures as soon as it came out of the oven. OnceΒ I plopped the piping hot casserole into my photography setup, Tjay askedΒ when he could dig in.

    "That looksΒ really good," he claimed. I wasn't sure if he was being honestβ€”I know casseroles aren't always aesthetically pleasing. But he continued asking when we could eat. With each click of the shutter,Β he asked,Β "can we try itΒ now?"

    In short, the wait was 100% worth it. The first bite of a new recipe can be slightly nerve-wracking...despite how it smells or looks, the flavor may not be there. But this time, we both approved of the recipe just the way it was.

    Later, I realized I wasn't satisfied with any of the pictures, so I would have to remake the casserole and take more pictures.

    I mean, any excuse to make it again. Please tell me I'm not theΒ only food blogger that does this.
    Mushroom, Bacon, & Cauliflower Casserole | DoYouEvenPaleo.netMushroom, Bacon, and Cauliflower Casserole | DoYouEvenPaleo.net

    Since this mushroom, bacon, and cauliflower casserole makes too much food for two people, I was happy to find that the leftovers reheat well. I can prep this recipe on the weekend and enjoy hearty, nourishing leftovers all week!

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    Mushroom, Bacon, and Cauliflower Casserole | DoYouEvenPaleo.net

    Mushroom, Bacon, and Cauliflower Casserole

    ★★★★★ 5 from 1 reviews
    • Author: Chelsea at Do You Even Paleo
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Total Time: 55 minutes
    • Yield: 6 servings 1x
    • Category: Side dish
    • Method: casserole
    Print Recipe
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    Ingredients

    Scale
    • 8 ounces bacon, chopped
    • 1 cup diced onion
    • 1 tablespoon fresh thyme
    • 6 garlic cloves, minced
    • Β½ teaspoon salt
    • Β½ teaspoon ground pepper
    • 12 ounces sliced cremini mushrooms
    • 4 ounces sliced shiitake mushrooms
    • 4 cups cauliflower crumbles (~1 head cauliflower)
    • ΒΌ cup beef or chicken bone broth
    • 1 cup fresh spinach
    • 2 teaspoons coconut aminos

    Instructions

    1. Preheat oven to 375 degrees F.
    2. If necessary, make cauliflower crumbles. Add cauliflower florets to a food processor and pulse until broken down into coarse crumbles. Set aside.
    3. In a dutch oven or deep pot, cook the bacon pieces over medium-high heat until crisp. Remove bacon from pot, reserving 1 tablespoon drippings in the pot. Set the bacon aside.
    4. Return pot to medium-high heat and add onion, garlic, and thyme to the drippings. Cook for 3 minutes until slightly browned and tender. Add mushrooms, salt, and pepper. Cook for 10 minutes, stirring occasionally.
    5. Stir in cauliflower crumbles and broth, cooking for 5 minutes. Add spinach, bacon, and coconut aminos, stirring until spinach has wilted. Remove from heat.
    6. 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.

    Keywords: Mushroom bacon cauliflower casserole

    Did you make this recipe?

    Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats

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    Paleo Mushroom, Bacon, and Cauliflower Casserole Recipe Pin | DoYouEvenPaleo.net

    More Side Dishes

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    • Life-Changing Wild Rice Stuffing for Thanksgiving Turkey
    • Roasted Sweet Potato Rounds
    • Gluten Free Dinner Rolls

    Reader Interactions

    Comments

    1. Shami says

      November 21, 2016 at 12:21 pm

      This looks awesome!! Have you tried making the dish and refrigerating it for a day or two before baking it in the oven? Wanting to make this for a Thanksgiving side and wasn't sure if you'd had success doing it like that!

      Reply
      • Chelsea says

        November 21, 2016 at 2:17 pm

        I'll admit I haven't tried, but I'm planning on doing something similar for my Thanksgiving on Saturday! I'm going to prep everything as normal and bake it for roughly 10 minutes under the normal baking time. I know this dish reheats well, so I'll leave it in the fridge overnight and then bake it for another 10-15 minutes before serving.

        Reply
    2. Jackie says

      November 22, 2016 at 1:57 pm

      Looks like a good grain-free alternative to stuffing

      Reply
      • Chelsea says

        November 28, 2016 at 8:40 am

        I know many people who made this for Thanksgiving as a stuffing alternative! Thanks for stopping by, Jackie!

        Reply
    3. Jill Bills says

      December 28, 2016 at 6:23 pm

      I just made this. So delicious. Reminds me of sausage stuffed mushrooms. I will make this again and again. Yummy.

      Reply
      • Chelsea says

        December 30, 2016 at 7:36 am

        Thanks, Jill! πŸ™‚

        Reply
    4. Bishop says

      December 31, 2016 at 12:42 pm

      This was more like a rice dish instead of a casserole. I'm wondering if they left the eggs out of the ingredients list. It's okay as a rice dish but it's definitely not the consistency of a casserole.

      Reply
      • Chelsea says

        January 02, 2017 at 1:13 pm

        I'm sorry that this recipe didn't suit your needs! No, I didn't leave eggs out of the recipe. Everyone's got a different definition of a casserole, but if you look it up a casserole is a dish that's cooked slowly in the oven (that's it), so this fits the bill for me.

        Reply
    5. Stephanie says

      November 18, 2017 at 3:59 am

      Can this be made with frozen cauliflower?

      Reply
      • Chelsea says

        November 18, 2017 at 1:40 pm

        Hi Stephanie! I've honestly never tried making it with frozen cauliflower. If you have frozen cauliflower rice, I think it could work (although I'd reduce the amount of broth). If you try it using frozen cauliflower, please let me know how it turns out so I can let others know!

        Reply
    6. Keren says

      November 21, 2017 at 12:15 pm

      I have a family member with a garlic allergy. Do you think I should use shallots as a substitute instead? If so, how many?

      Reply
      • Chelsea says

        November 21, 2017 at 12:55 pm

        Hey Keren! I think you could use chives or shallots. Neither replicates the flavor of garlic entirely, but it would help round out the dish! In either case, I'd probably use 2-3 minced tablespoons.

        You can also try adding 1/2 teaspoon of ground cumin (in addition to chives or shallots) to help add a bit of robustness to the casserole. Again, not the same as garlic, but something to help nonetheless!

        Hope that helps! πŸ™‚

        Reply
    7. Pam says

      January 22, 2018 at 6:30 am

      A dish I will make again! Very delicious.

      Reply
      • Chelsea says

        January 22, 2018 at 7:39 am

        Glad to hear it, Pam! πŸ™‚

        Reply
    8. Ally says

      February 20, 2018 at 8:10 am

      Hi there! So I made this and it looked totally different and was way less hearty and made like 4 servings. I do a cooking group on a dementia unit every Friday and were making it, was thinking of adding eggs to it??

      Reply
      • Chelsea says

        February 20, 2018 at 8:31 am

        Hmmm... I'm not sure what went wrong here for you. Regarding the 4 servings, I will say that this was intended as a side dish and not a full meal, so I usually serve it along with protein (chicken thighs, turkey, etc.). I've never tried using eggs, because I've never had trouble with the recipe and no one else has mentioned that before! You could certainly try it (I do add eggs to other casserole dishes), but I can't guess what the results might be. I'm not sure what you expected, but this casserole isn't designed to hold together into a uniform scoop like mashed potatoes. I'm sorry I can't be of more help...it's hard to troubleshoot unless I know exactly what you did! Hope it works out for you on Friday.

        Reply
        • Ally says

          March 30, 2018 at 2:57 pm

          So I added a few eggs to it the second time I made it to make it more of a meal and it was yummy!!

          Reply
          • Chelsea says

            March 30, 2018 at 3:57 pm

            Glad to hear that adding eggs works, Ally! πŸ™‚

            Reply
    9. Lisa says

      September 23, 2018 at 2:35 pm

      This is great. Just wondering why you need to put it in the oven at all?

      Reply
      • Chelsea says

        September 23, 2018 at 2:48 pm

        Hey, Lisa! Finishing the cooking process in the oven allows it to cook evenly, making it more of a casserole. If you cooked it entirely on the stovetop, you'd have to stir throughout cooking to properly heat it through, so it either wouldn't cook evenly or it would be more of a hash rather than a casserole. Hope that answers your question!

        Reply
    10. Andrea Elkins says

      December 21, 2018 at 12:08 pm

      Can you update to include the nutrition information?

      Reply
      • Chelsea says

        December 21, 2018 at 12:28 pm

        Hey Andrea! At this time, I don't include nutrition information with my recipes. I'm a one-woman show over here and I simply don't have the time! You can plug the recipe into a service like MyFitnessPal to find out the nutrition information.

        Reply
    11. Daniel Shields says

      August 08, 2019 at 5:49 pm

      Thank you so much for sharing! This is an amazing recipe! Kids will definitely enjoy this and it is so much healthier. This is another way for me to persuade them to eat the healthy type of foods!

      Reply
    12. Taylor says

      November 25, 2021 at 7:23 pm

      This was great! I actually completely omitted the bacon and started the dish with sautéing the onions and garlic. I love, love, loved the finished flavor after everything was done. I made it for Thanksgiving and it was honestly my fav dish- guilt free, too! Thanks! 😊

      ★★★★★

      Reply

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    Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo). Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. Most of the recipes here are paleo and gluten free! Want to know more?

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