Roasted "Loaded" Cauliflower Sheet Pan Dinner

Roasted "Loaded" Cauliflower Sheet Pan Dinner is Gluten-free, Paleo, Keto, GAPS, Whole30, AIP and can even be made Vegan. Easy, impressive and delicious, this nutrient-dense dinner won't disappoint!

Flavorful and caramelized roasted cauliflower is topped with crispy bacon, sprightly green onions, lots of fresh herbaceous thyme and optional creamy cheese (including dairy-free cheese).

Course DInner

Cuisine American

Keyword aip, cauliflower, gaps diet, gluten-free, keto, loaded, low carb, paleo, roasted, sheet pan, sheet pan dinner, whole30

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 618kcal

Author Megan

Cost $10

Equipment

large baking sheet pan
oven

Ingredients

1 large head cauliflower chopped bite-size
10-12 ounces bacon
1 bunch green onions chopped, whites and greens separated into two piles (omit whites for Keto)
1 cup cheese (optional), grated: leave out for AIP, Whole30 or if you can't have dairy; best options include aged cheddar, Gruyere, fontina, jack and mozzarella
1 teaspoon sea salt
freshly ground pepper optional, leave out for AIP
several large sprigs/branches fresh thyme

Instructions

Preheat oven to 400℉.
Spread bacon out on a large baking sheet (preferably a half sheet [like this]). Bake until done, about 10 to 20 minutes, depending on thickness.
Remove bacon to plate, and set aside. Keep pan with fat.
Spread out cauliflower on pan with bacon fat. Sprinkle with sea salt and optional pepper. Toss well with two spoons, so cauliflower is well-coated with fat. (*At this point, if you wish to make a one-pan dinner with roasted chicken, see instructions below in Recipe notes.)
Roast cauliflower about 22 minutes, or until tinged with brown on its edges.
Remove pan from oven. Add green onions' whites and optional cheese. Reduce oven temp to 200 degrees.
Put back in oven for 5 minutes. Chop bacon.
Remove from oven. Transfer to serving dish or individual plates. Top with chopped bacon, green onions' greens and lots of fresh thyme. Serve.
Also serve with optional fried/poached eggs (not for AIP) or roasted chicken for additional protein.

Notes

Here's the half sheet baking pan I use for all non-reactive baking (roasted veggies, roasted chicken and baked goods).

Roasted Chicken Variation

*If you wish to roast chicken to make a one-pan dinner with more protein, use the same bacon pan after Step 4: So...toss cauliflower in bacon fat with sea salt as Step 4 directs. Then put this cauliflower aside in a large bowl. Spread chicken drumsticks and/or thighs (bone in, skin on, about 1.5 lbs) out on baking sheet. Roll them over a bit in the fat. Sprinkle with sea salt and optional black pepper (omit for AIP). Reduce heat to 375°, and bake 30 minutes. Remove pan; increase oven temp to 400°. Move all chicken pieces to one side. Spread cauliflower in a single layer to the other side of the baking sheet, using a spatula to scrape any extra fat from bowl onto the chicken pieces, basting them. Resume recipe with Step 5, baking cauliflower and chicken for about 22 minutes.

Nutrition