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Roasted Cauliflower With Homemade Bacon for Full GAPS

A Full GAPS side of roasted cauliflower and homemade salt-only bacon. Raw bacon pieces roast over medium florets, then the cauliflower is stirred through the rendered fat. Dairy-free, egg-free and nut-free.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Full GAPS, Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 heads cauliflower outer leaves and core removed; cut into medium florets
  • 12 ounces homemade salt-only bacon prepared, rinsed and dried, but uncooked; cut crosswise into one-inch pieces
  • 1 teaspoon sea salt
  • plain black pepper to taste

Equipment

  • Rimmed stainless-steel baking sheet Lined with parchment; add another pan if needed for a single layer.
  • Parchment paper
  • Cutting board and sharp knife
  • Measuring spoon and kitchen scale
  • Wide spatula and fork

Method
 

  1. Preheat the oven to 350°F. Line a rimmed stainless-steel baking sheet with parchment. Use a second lined pan if needed for a single layer.
  2. Remove the cauliflower leaves and core. Cut into similar medium florets and spread them across the lined pan.
  3. Cut the prepared raw homemade bacon crosswise into one-inch pieces. Separate the pieces and scatter them over the cauliflower. Sprinkle with the sea salt and black pepper.
  4. Roast for twenty minutes. Stir carefully to coat the cauliflower with the rendered bacon fat, then spread the food out again.
  5. Roast for about twenty more minutes, until the bacon is cooked and crisp and the cauliflower is browned and tender through the stems. Check a thick stem with a fork. Serve hot, with the cooking fat. Allow longer if the thickest florets are still firm.

Notes

Prepared bacon: Make the linked salt-only bacon ahead. Weigh twelve ounces after curing, rinsing and drying. The bacon goes into this roast uncooked. Its separate ten-day preparation is not included in this recipe's time.
Timing: Ten minutes preparation and about forty minutes roasting. Stir after twenty minutes, then roast about twenty more, checking for crisp cooked bacon and tender, browned cauliflower. Allow longer if needed.
Pan space: Two heads vary in size. Use more than one parchment-lined rimmed stainless pan if necessary to keep the florets in shallow layers. Keep the fat with the vegetables when stirring.
Full GAPS: After the ingredients have been introduced. Use salt-only homemade bacon without sugar, commercial curing blend or smoke flavor. Contains cauliflower; not No-Plant GAPS. No dairy, eggs or nuts are added.
Doubling: Four heads cauliflower, twenty-four ounces prepared bacon and two teaspoons salt, with pepper to taste. Use enough lined pans for shallow layers and check each pan's doneness.
Leftovers: Refrigerate covered. Reheat on a rimmed stainless pan or in a skillet until hot through, keeping the fat with the vegetables. The crisp surfaces soften after chilling.

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