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Creamy Paleo Loaded Cauliflower Casserole

creamy paleo loaded cauliflower casserole - featured image
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A rich, cozy, and creamy paleo-friendly cauliflower casserole loaded with crispy bacon and dairy-free cheese, perfect for Whole30 comfort food lovers.

Ingredients

Scale
  • 1 large head of cauliflower, chopped into florets (about 6 cups)
  • 6 slices of thick-cut bacon, chopped
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup raw cashews, soaked in hot water for at least 20 minutes
  • 1 cup unsweetened almond milk (or any paleo-friendly plant milk)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup paleo-friendly shredded cheese alternative (optional)
  • 2 tablespoons fresh chives or parsley, chopped

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until tender but still firm.
  3. Cook the chopped bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove bacon pieces and drain on paper towels, reserving about 1 tablespoon of bacon fat in the pan.
  4. Add diced onions to the bacon fat and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant. Remove from heat.
  5. Drain soaked cashews and add them to a blender with almond milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend on high until completely smooth and creamy, about 1-2 minutes.
  6. In a large mixing bowl, gently toss steamed cauliflower, sautéed onions and garlic, crispy bacon, and cashew cream sauce until evenly coated. Adjust seasoning if necessary.
  7. Pour the mixture into a 9×13-inch baking dish, spreading it out evenly. Sprinkle shredded paleo cheese alternative over the top if using.
  8. Bake for 20-25 minutes until the top is golden and bubbly.
  9. Remove from oven, sprinkle with fresh chives or parsley, and let cool for 5 minutes before serving.

Notes

Soak cashews for at least 20 minutes for a smooth sauce. Steam cauliflower until tender but firm to avoid mushiness. Use a high-speed blender for best sauce texture. If sauce is too thick, add more almond milk instead of water. Let casserole rest 5 minutes after baking for better texture. For nut-free option, substitute cashews with soaked sunflower seeds blended with coconut milk.

Nutrition

Keywords: paleo, Whole30, cauliflower casserole, dairy-free, comfort food, gluten-free, healthy casserole, cashew cream sauce

Find it online: https://tastytuck.com/creamy-paleo-loaded-cauliflower-casserole-recipe-easy-whole30-comfort-food/