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Mushroom, Bacon, and Cauliflower Casserole |

Mushroom, Bacon, and Cauliflower Casserole

  • 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


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


  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