Ingredients

The following ingredients have 4 Servings
  • 1 large head of cauliflower, (broken into florets)
  • 10 cremini mushrooms, (diced)
  • 1/2 large yellow onion, (diced)
  • 4 strips thick nitrate-free bacon, (chopped)
  • 3 cloves garlic, (minced)
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper, (divided)
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 cup parmesan cheese (divided)
  • 2 cups plain greek yogurt
  • 1 tbsp chickpea flour
  • optional garnish: sliced green onions

Instruction

  • Preheat your oven to 400 degrees F.
  • Place the cauliflower florets in an oven-safe skillet and toss with olive oil, sea salt, and 1/4 tsp. ground black pepper.
  • Roast in the oven for 30 minutes, until the cauliflower is tender and golden.
  • While the cauliflower is roasting, add chopped bacon to a large skillet over medium-high heat and cook the bacon for 4-5 minutes.
  • Remove the cooked bacon from the pan and set aside, reserving 1 tbsp. of the rendered bacon fat.
  • Add in half a diced yellow onion and 8-10 diced cremini mushrooms and cook until the onion is tender.
  • Next, add 3 cloves minced garlic and cook for one additional minute.
  • In a small mixing bowl, whisk together 2 cups greek yogurt and 1 tbsp. chickpea flour.
  • Turn off the heat and stir in remaining 1/4 tsp. ground black pepper, dried oregano, dried thyme, 1/4 cup grated parmesan, and the greek yogurt mixture.
  • Once the cauliflower is ready, remove from the oven and gently fold in the onion, bacon, and greek yogurt mixture until the cauliflower is coated.
  • Return to the oven and cook for 10 minutes to heat the mixture through.
  • Then, sprinkle the remaining 1/4 cup of the parmesan cheese evenly over the top and return the oven for 5 more minutes, until the parmesan is melted and the gratin is golden and bubbly.