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Cauliflower chicken au gratin with cheddar, bacon and green onion in an Artichaut casserole dish

Cauliflower Chicken Au Gratin with Bacon for Later Full GAPS

A later Full GAPS casserole with roasted cauliflower in two textures, cooked chicken, thick Brie cream sauce, aged cheddar, salt-only bacon, and a 15-to-20-minute serving rest.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Full GAPS, Main Course
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower chopped into bite-size florets
  • 24 oz cauliflower rice fresh or frozen
  • 1 1/2 lb already-cooked chicken chopped into bite-size pieces
  • 2 cups raw cream later Full GAPS only after dairy introduction and established tolerance
  • 8 oz additive-free raw or properly cultured Brie cut into 1-inch cubes; do not substitute cream cheese
  • 8 oz additive-free raw or properly cultured cheddar freshly grated; or another accepted aged cheese
  • 8 oz unsmoked salt-only bacon cooked and crumbled; reserve the rendered fat
  • 4 tbsp plain unflavored bovine gelatin
  • 3 tbsp rendered bacon fat from cooking the measured bacon
  • 2 tsp mineral salt for roasting the cauliflower
  • 1 tsp mineral salt for the Brie cream sauce
  • 1/2 tsp pure black or white pepper freshly ground
  • 1/2 bunch green onion tops green parts only, finely chopped

Equipment

  • Le Creuset Heritage 4-quart rectangular casserole dish in Artichaut
  • Small stainless saucepan
  • Heat-safe glass blender
  • Spatula and two large spoons
  • Knife and cutting board
  • Measuring cups and spoons
  • Heatproof wood trivet

Method
 

  1. Preheat the oven to 400°F.
  2. Put the rendered bacon fat, chopped cauliflower, and cauliflower rice in the casserole dish. Add 2 teaspoons salt and toss until both cauliflower forms are coated. Roast for 30 minutes, until floret edges and some rice granules are lightly golden with no liquid pooling.
    Roasted cauliflower florets and cauliflower rice in an Artichaut casserole dish
  3. While the cauliflower roasts, heat the raw cream in a small stainless saucepan until hot but not simmering. Remove from the heat.
  4. Put the Brie and remaining 1 teaspoon salt in a heat-safe glass blender. Pour in the slightly cooled hot cream and sprinkle the gelatin over it. Blend on low for 10 seconds, then medium for 10 seconds, until thick and smooth.
  5. Add the cooked chicken, thick cheese sauce, and pepper to the roasted cauliflower. Scrape the blender with a spatula and stir everything together directly in the casserole dish until evenly coated.
  6. Smooth the surface and top evenly with grated cheddar. Return to the 400°F oven for 20 minutes, until the cheese is melted and golden and the casserole bubbles all over.
    Cauliflower chicken casserole topped with unmelted cheddar before baking
  7. Top the baked casserole with the crumbled bacon and finely chopped green onion tops.
  8. Rest for 15 to 20 minutes so the sauce settles before serving.

Notes

Later Full GAPS: Use after dairy introduction is complete and raw cream, cultured Brie, and aged cheddar are individually tolerated. Bacon must be unsmoked and made with pork and salt only.
Make ahead: Assemble through the cheddar topping, cool completely, cover, and freeze for 2 to 3 months. Partially defrost about 4 hours on the counter or overnight in the refrigerator and bake 20 minutes, or bake from frozen about 40 minutes, until hot, browned and bubbly.
Rest: The 15-to-20-minute rest follows the 80-minute prep-and-cook total.
Scaling: A 2x batch needs two 4-quart dishes. Divide every component evenly and do not overfill one dish.

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