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Creole Casserole

<p>Sautéed to unctuous perfection in smoky bacon fat and baked to a bubbly finish, this Creole Casserole makes a lasting impression. Cauliflower takes center stage in this grits inspired paleo dish topped with crumbled bacon, red pepper and a glorious spicy gravy.</p>
10 Servings Recipe By

Ingredients

  • 6 cups Cauliflower Florets
  • 2 tablespoons Bacon Fat
  • 1 cup dice Onion
  • 2 1/2 cups Chicken Broth #1
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Sea Salt
  • 1/2 teaspoons Black Pepper
  • 1/2 cups Coconut Flour
  • 2 individual Egg
  • 1 3/4 cups cook and dice Bacon
  • 1 cup dice Bell Pepper, Red
  • 1/4 cups Tapioca Flour
  • 1 cup Chicken Broth #2
  • 13 1/2 fluid ounces Coconut Milk, Canned
  • 1 tablespoon Creole Seasoning

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 369 Calories
  • 31g Total Fat
  • 16g Sat Fat
  • 0g Trans Fat
  • 79mg Cholesterol
  • 833mg Sodium
  • 13g Total Carb
  • 4g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 14 WW Freestyle

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.

Freeze For Later Cooking 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. 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, 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 indicated number of casserole dishes.
  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. Cool completely.
  15. Cover, label and freeze.

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. Bake uncovered at 350 for 45 minutes until bubbly.

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