1/2teaspoonfreshly ground black pepperor white pepper (which is lovely); see Recipe Notes
1/2bunchgreen onionsgreens only, chopped small for garnish
Instructions
Preheat oven to 400 degrees Fahrenheit.
Place 3 tablespoons rendered bacon fat, 1 head of chopped cauliflower and 24 ounces cauliflower rice in roasting pan or casserole dish. Add 2 teaspoons sea salt and toss to coat. Roast cauliflower in preheated oven 30 minutes.
While cauliflower roasts, make cheese sauce in blender: Heat cream in small saucepan until hot; but do not simmer. Remove from heat.
Place brie or cream cheese into blender. Add remaining 1 teaspoon sea salt. Pour slightly cooled hot cream over cheese and sea salt. Sprinkle gelatin over all. Use caution when blending hot liquids: Turn blender speed to lowest setting. Blend on low speed about 10 seconds then increase to medium speed for an additional 10 seconds.
Remove roasted cauliflower from oven. Add chicken, cheese sauce and pepper, using spatula to scrape cheese sauce from blender (it's thick). Use two spoons to stir together (right in the casserole dish) cauliflower, chicken and cheese sauce.
Smooth the surface. Top with cheese. Return casserole dish to oven for 20 minutes, until golden brown and very bubbly all over.
Top with crumbled bacon and green onions.
Allow casserole to set up 15 to 20 minutes before serving. Serve!
Notes
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Variations: Add 2 diced bell peppers and/or fresh/frozen spinach when roasting the cauliflower, if you want more color and more veggies. (Just make sure to use a larger casserole dish!)