Prep time:  25 mins

Cook time:  30 mins

Total time:  55 mins

Serves: 8-10

Ingredients:

• 2 tsps of chives
• 1/2 tsp of parsley
• 2 heads of cauliflower
• 6 pieces of turkey bacon
• 6 green onions
• 1 stick of pastured butter
• ¼ cup heavy cream
• 6 oz of chèvre (goat cheese)
• Garlic salt, Real Salt and pepper, to taste

Instructions

1. Cut up cauliflower. Put in large stock pot and cover with water.
2. Bring to a boil on high heat. Continue boiling until cauliflower is very soft when stuck with a fork. Drain in colander.
3. While cauliflower is cooking, bake bacon in oven on 400 for 7 to 15 minutes or until crisp. Drain on paper towel and then crumble.
4. Chop up green onions. Melt butter in stock pot on low heat. Add green onions and sauté until soft. Turn off heat.
5. Return cauliflower to the pot and add heavy cream. Mash with a potato masher.
6. Add chèvre, chives, parsley, crumbled bacon, Real Salt and pepper to taste. Blend well.
7. Put in baking dish prepared and bake at 350 for 30 minutes.
8. Serve hot.

The above recipe has been modified slightly from it’s original.  You may find the original recipe at the following link: http://paleomg.com/thanksgiving-guest-post-primal-cauliflower-casserole-not-strict-paleo/.