This is an awesome meal for those using diet to control blood sugar levels or it's also a fantastic good old-fashioned comfort food!!
- Coconut oil Used for greasing casserole dish
- 1 large head cauliflower 750 g, cored and broken into 1 cm pieces
- ⅓ Cup finely chopped fresh parsley
- 170 grams bacon diced cooked until crispy then crumbled (reserve the grease)
- 2 cups milk or unsweetened non-dairy alternative
- 2 Tbsp unflavored gelatin
- 1 Tbsp fresh lemon juice
- 1 tsp onion powder
- 1 tsp salt
- ¼ tsp garlic powder
- ⅓ cup nutritional yeast
- 2 large eggs beaten
- 2 tsp prepared yellow mustard i.e Keens mustard powder
- 60 grams pork crackling crushed
- Preheat the oven to 180°C and grease a shallow casserole dish (at least 1.4 L) with coconut oil. Set aside.
- Place the cauliflower, parsley, and bacon in a large bowl and toss to combine.
- Place the reserved bacon grease, milk, gelatin, lemon juice, onion powder, salt, and garlic powder in a medium-sized saucepan. Bring to a boil over medium heat, whisking occasionally. Once boiling, continue to boil for 5 minutes.
- Whisk in the nutritional yeast, eggs, and mustard and gently cook for 3 minutes, whisking constantly.
- Remove the saucepan from the heat and pour the “cheese” sauce over the cauliflower mixture. (If you’ve overcooked the sauce or didn’t whisk it well enough, you may end up with small pieces of cooked egg; for an ultra-smooth sauce, pour the sauce through a fine-mesh strainer.) Gently mix until all the cauliflower pieces are coated in the cheese sauce.
- Transfer the coated cauliflower to the prepared casserole dish. Sprinkle the pork crackling evenly over the top. Bake for 40 to 45 minutes, until the cauliflower is fork-tender, checking with a sharp knife on the edge of the casserole.
- Allow to sit for 15 minutes before serving.
- Keep in an airtight container in the fridge for up to 3 days and reheat thoroughly.