Cauliflower Au Gratin Casserole with Bacon and Mustard Greens
One really easy way to pre-cook veggies for any recipe is to pop them into a pot of already cooking bone broth, if you don't mind the broth tasting like the veggies. This saves you washing more dishes and time. I do it frequently and it often makes dinner prep faster and stress-free. Passive cooking time for this recipe includes steaming or poaching the cauliflower (in bone broth), cooking the bacon and baking the casserole itself.
Ingredients
Instructions
Preheat oven to 400 degrees Fahrenheit.
Place whole cauliflower in steamer basket or in pot of simmering bone broth. Cook until tender, 30-45 minutes.
Carefully remove using tongs and allow to cool slightly.
While cauliflower is cooking, sprinkle gelatin over water in small saucepan. Allow to dissolve for 1 minute. Then heat and stir for 2-3 minutes, until foamy and steaming, but not yet simmering.
Remove from heat and add cream, 1/2 the cheese, 1/2 tsp. sea salt and freshly ground pepper. (Add a few sprinkles of cayenne if you enjoy it.)
Chop stalks of mustard greens and begin to saute them over medium heat, using the 2 T. bacon grease or preferred fat. Add a pinch of sea salt. Cook for 8 minutes. While they saute, chop mustard green leaves into bite-size pieces and add them to pan after the 8 minutes. Increase heat to medium high and add 1/4 tsp. sea salt.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Eatbeautiful →
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment