Ingredients
Equipment
Method
- Heat the oven to 375°F (190°C). Cut the cauliflower into roughly 2-inch pieces. Pulse in a food processor in batches, about 7–8 one-second pulses per batch, until it resembles coarse rice. Stop before it turns pasty.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Lift it out with a slotted spoon. Keep the fat in the skillet, setting aside just enough to lightly grease an 11-by-7-inch baking dish.
- Add the chopped onion and mushrooms to the skillet fat. Cook for about 10 minutes, stirring often, until the mushrooms release their moisture and begin turning golden at the edges.
- Push the vegetables aside to make a space in the center. Add the thyme and measured salt there. Stir for about 45 seconds, until fragrant, then mix through the vegetables.
- Add the riced cauliflower and cook for about 5 minutes, stirring occasionally.
- Stir in the already cooked, shredded chicken, reserved bacon and plain cashew ricotta until evenly combined. Taste and add a little more sea salt if needed.
- Lightly grease the 11-by-7-inch baking dish with the reserved bacon fat. Spread the filling evenly in it. Bake for about 20 minutes, until hot through the center and beginning to color on top. Check that the center reaches 165°F (74°C).
- Scatter the chopped green onions over the hot casserole and serve.
Notes
Finished component: Make the linked plain cashew ricotta before starting this casserole. Stir before measuring. Cashew milk and fermented cashew yogurt are different preparations.
Dairy-free fat: Choose fatty, unsmoked, salt-only home-cured bacon with enough drippings for the vegetables. Reserve a little rendered fat for greasing the dish. This version contains no sour cream, cheddar or butter.
Chicken: Start with already cooked chicken and weigh it after cooking. Keep it refrigerated until use. The timing does not cook raw chicken.
Timing: The 45-minute estimate covers the casserole itself: 5 minutes of preparation and 40 minutes of cooking. Making the cashew ricotta, curing bacon and cooking chicken are separate preparations. Allow extra chopping and shredding time as needed. Check the center for 165°F (74°C); there is no melted-cheese topping.
Scaling: At 2×, make 16 servings in two 11-by-7-inch dishes and work in skillet batches if needed. Check each casserole’s center; a fuller oven may need more time. Use the scaled amount of finished ricotta; its separate cashew-soak time does not double.
Leftovers: Refrigerate in shallow, covered containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3–4 days, respecting any shorter remaining storage time of a component made earlier. Reheat to 165°F (74°C) throughout.
GAPS: Full GAPS once the ingredients are introduced and tolerated; not Intro. Contains cashews. The linked cashew recipe uses a 2-hour soak; GAPS specifies 1–3 hours for cashews, with a maximum of 6 hours.