Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Working in batches, chop cauliflower in food processor until a rice like consistency is achieved.
2. 3219801 Upgrade to a paid membership 42674 to unlock all instructions 17294
3. 2989334 Upgrade to a paid membership 69432 to unlock all instructions 78222
4. 1521482 Upgrade to a paid membership 59683 to unlock all instructions 90467
5. 9192406 Upgrade to a paid membership 40669 to unlock all instructions 13289
6. 1295865 Upgrade to a paid membership 79971 to unlock all instructions 97449
7. 5273045 Upgrade to a paid membership 80914 to unlock all instructions 37995
8. 3362794 Upgrade to a paid membership 59574 to unlock all instructions 50079
9. 8444383 Upgrade to a paid membership 11370 to unlock all instructions 71330
10. 4059149 Upgrade to a paid membership 25193 to unlock all instructions 7270
11. 7676278 Upgrade to a paid membership 49382 to unlock all instructions 99966
12. 395315 Upgrade to a paid membership 85720 to unlock all instructions 94358
13. 798919 Upgrade to a paid membership 74084 to unlock all instructions 42910
14. 8469661 Upgrade to a paid membership 15672 to unlock all instructions 22698
15. 7171398 Upgrade to a paid membership 68032 to unlock all instructions 77139

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 4436908 Upgrade to a paid membership 57521 to unlock all instructions 41459

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Working in batches, chop cauliflower in food processor until a rice like consistency is achieved.
2. In a large saucepan saute onion in bacon fat until tender and translucent.
3. Add the cauliflower, stirring to combine. Saute about 5 minutes, stirring.
4. Next add chicken broth #1, garlic powder, sea salt, black pepper and coconut flour.
5. Cover and simmer 15-20 minutes, stirring occasionally, until a "grits-like" consistency is formed. If too thick add a splash of chicken broth, if too thin add additional coconut flour, 1 TBLS at a time.
6. Transfer mixture to a casserole dish.
7. Cool for 20 minutes.
8. Whisk eggs together and stir into cauliflower mixture.
9. Top with crumbled bacon and red pepper.
10. In a cold saucepan whisk together tapioca starch, chicken broth #2, coconut milk and creole seasoning.
11. Bring to medium heating, whisking constantly to prevent sticking and lumps.
12. Cook until mixture is thick and creamy.
13. Pour sauce evenly over cauliflower mixture.
14. Bake at 350 for 45 minutes until bubbly.