Cold weather months call for hearty side dishes. My mushroom, bacon, and cauliflower casserole is brimming with nourishing, satisfying veggies. If you’re a fan of mushrooms, definitely give this casserole a try—there’s earthy mushroom in every bite, enhanced by umami bacon flavor. The combination is incredible. Add in some cauliflower, spinach, onions, garlic, and fresh herbs, and you’ve got a casserole to remember.
With cold weather approaching, the Man Spouse revealed to me that he missed casseroles. He’s typically suspicious of foods he can’t identify, so I was surprised that he would crave the type of dish that’s easy to sneak mystery ingredients into.
Still, I searched online for some casserole ideas and found something that featured mushrooms and bacon—perfect combo, right? I set out to make a paleo version that included a few more veggies and less junk.
Well, the result smelled amazing and looked great, so I opted to take pictures as soon as it came out of the oven. Once I plopped the piping hot casserole into my photography setup, Tjay asked when he could dig in.
“That looks really good,” he claimed. I wasn’t sure if he was being honest—I know casseroles aren’t always aesthetically pleasing. But he continued asking when we could eat. With each click of the shutter, he asked, “can we try it now?”
In short, the wait was 100% worth it. The first bite of a new recipe can be slightly nerve-wracking…despite how it smells or looks, the flavor may not be there. But this time, we both approved of the recipe just the way it was.
Later, I realized I wasn’t satisfied with any of the pictures, so I would have to remake the casserole and take more pictures.
I mean, any excuse to make it again. Please tell me I’m not the only food blogger that does this.
Since this mushroom, bacon, and cauliflower casserole makes too much food for two people, I was happy to find that the leftovers reheat well. I can prep this recipe on the weekend and enjoy hearty, nourishing leftovers all week!Print
- 8 ounces bacon, chopped
- 1 cup diced onion
- 1 tablespoon fresh thyme
- 6 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 12 ounces sliced cremini mushrooms
- 4 ounces sliced shiitake mushrooms
- 4 cups cauliflower crumbles (~1 head cauliflower)
- 1/4 cup beef or chicken bone broth
- 1 cup fresh spinach
- 2 teaspoons coconut aminos
- Preheat oven to 375 degrees F.
- If necessary, make cauliflower crumbles. Add cauliflower florets to a food processor and pulse until broken down into coarse crumbles. Set aside.
- In a dutch oven or deep pot, cook the bacon pieces over medium-high heat until crisp. Remove bacon from pot, reserving 1 tablespoon drippings in the pot. Set the bacon aside.
- Return pot to medium-high heat and add onion, garlic, and thyme to the drippings. Cook for 3 minutes until slightly browned and tender. Add mushrooms, salt, and pepper. Cook for 10 minutes, stirring occasionally.
- Stir in cauliflower crumbles and broth, cooking for 5 minutes. Add spinach, bacon, and coconut aminos, stirring until spinach has wilted. Remove from heat.
- Transfer to a 2-quart baking dish. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes. Serve warm.
Keywords: Mushroom bacon cauliflower casserole