Cauliflower Au Gratin Casserole with Bacon and Mustard Greens

Perfectly baked cauliflower, bacon, and mustard greens are combined in this delectable Paleo-friendly casserole, topped with a creamy coconut milk and Dijon mustard sauce.

Ingredients:

• 1 large head cauliflower, cut into florets
• 6 slices bacon, cooked and crumbled
• 4 cups chopped mustard greens
• 1 cup full-fat coconut milk
• 2 tablespoons Dijon mustard
• 1 cup nutritional yeast
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons ghee or coconut oil

Instructions:

Set the ovens temperature to 375F 190C

After 5 to 7 minutes of steaming, the cauliflower florets should be soft

After draining, set aside

Melt coconut oil or ghee in a big skillet over medium heat

Add the minced garlic and cook for one to two minutes, or until fragrant

Add the chopped mustard greens and saut for 34 minutes, or until they wilt

Combine the coconut milk, nutritional yeast, Dijon mustard, salt, and pepper in a different bowl

Steamed cauliflower, crumbled bacon, sauted mustard greens, and the coconut milk mixture should all be combined in a big mixing bowl

Blend until thoroughly blended

Spoon mixture into casserole dish that has been greased

Bake for 25 to 30 minutes in a preheated oven, or until the top is bubbly and golden brown

Enjoy while hot