Roasted Cauliflower Bacon Au gratin with sliced Asparagus and a Sherry Soy Reduction

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Roasted Cauliflower Bacon Au gratin with sliced Asparagus and a Sherry Soy Reduction

Hubby and I were at the Farmers Market and picked up tons of fresh vegetables, fish dip and a leg of lamb for Easter and a few tenderloins.  Last night I really wanted salmon and I created this amazing side dish and it's Paleo for you to enjoy!

I used only 3 tablespoons of organic cheddar for the au gratin and wow was this a perfect side.  I hope we have left overs as it will be all stored together and enjoyed for lunch today!

Ingredients

  • 1 head cauliflower, cut into florets
  • 2-3 tablespoons olive oil
  • Kosher salt
  • Freshly ground pepper
  • 3 slice bacon, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons arrowroot flour
  • 1/4 cup coconut milk
  • 3 tablespoons organic cheddar cheese
  • 10 spears asparagus, chopped
  • -----------------------
  • 2 tablespoons coconut aminos
  • 2 tablespoons sherry
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1/4 teaspoon red pepper flakes

Directions

  1. Preheat oven to 425 degrees F.

  2. Add cauliflower florets into a large bowl.  Drizzle in olive oil to coat.  Add in 1 teaspoon of salt and 1/2 teaspoon pepper. Toss around then add in a single layer on a large baking sheet.  Roast for 20 minutes.

  3. Meanwhile take an oven safe sauté pan over medium heat.  Add in bacon and cook until crispy.  Remove from pan and place on a paper towel lined plate.

  4. Using the fat from the bacon add in butter over medium heat.  Add in arrowroot and mix well using a wooden spoon.  Add in coconut milk and cheese.  Let cook stirring often. Season with a pinch of salt and pepper.  

  5. Take cauliflower out of the oven and toss into pan and coat all florets.  Top with asparagus pieces and bacon.  Drizzle with a little olive oil.  Reduct oven to 350 degrees and bake for 10 minutes.

  6. To make the soy reduction add all ingredients in a small pan and stir.  Set to a medium-low temperature and let cook until reduced by half.  Stir often. 

    Remove cauliflower from oven then drizzle soy reduction before serving.  Enjoy!

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