• 4 slices of bacon, chopped
  • 1 large yellow onion, chopped
  • 8 oz. button mushrooms, chopped
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons sea salt
  • 1 large head cauliflower
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 cup sour cream
  • 1 cup raw cheddar
  • 4 scallions, chopped


  1. Preheat your oven to 375 degrees F
  2. Place the chopped bacon in a Dutch oven over medium heat to cook until crispy and move on to the next step while the fat is rendered
  3. Separate the cauliflower florets and steam until fork-soft (about 10 minutes)
  4. Using a slotted spoon, remove bacon from pan leaving the bacon drippings in the pan
  5. Season the chicken breasts with salt & pepper and brown them on both sides in the bacon fat (no need to cook the chicken all the way through in this step), and move on to the next step while they cook
  6. Remove the cooked cauliflower from the steamer and rice it (with a ricer, a food mill, or a food processor) and set aside
  7. Remove the chicken breasts from the pan and set aside, and add some olive oil to the Dutch oven and carefully slide in the onions and mushrooms and cook for about 10 minutes, stirring frequently, until mushrooms have released their moisture and turn golden brown on the edges
  8. Sprinkle the onions and mushrooms with the thyme and salt and stir until fragrant
  9. Add the riced cauliflower and cook for 5 minutes, stirring occasionally, and move onto the next step while this works
  10. Cut the chicken breasts into bite-sized pieces
  11. Add the cut chicken, cooked bacon and sour cream to the Dutch oven and stir until combined. Season with salt to taste, sprinkle with shredded raw cheddar and bake for 20 minutes or so until top is golden brown
  12. Sprinkle with scallions & serve

Recipe slightly adapted from Deliciously Organic.