1cupfull-fat coconut milkor heavy whipping cream, if not dairy-free
Instructions
Preheat the oven to 350°F.
In a large saucepan, cook the bacon on medium heat until crispy. Remove and place on a paper towel to cool. Do not drain the fat from the pan.
While the bacon is cooking and cooling, prepare the cauliflower. Remove the stem and break into florets. Using a steamer basket over a large saucepan or a steamer pot, steam for 5-10 minutes, until soft but not mushy. Remove the cauliflower and place into a large bowl. Set aside.
Add the onion and garlic to the pan with the bacon grease and cook on medium heat until translucent. Using a slotted spoon, scoop the onion and garlic out and place it into the bowl with the cauliflower.
Chop the cooked bacon slices into small pieces. Add ½ the chopped bacon, 1 tablespoon of chives, the garlic powder, onion powder, salt, pepper, and coconut milk to the bowl with the cauliflower. Using a potato masher or a handheld mixer on low, mix until well blended, but with some chunks remaining for texture.
Place into a 9x13-inch baking dish, top with the remaining bacon and chives, and bake for 30-35 minutes, until the top is browned.
Notes
For additional flavor (and if you’re not strictly dairy-free), reduce the amount of coconut milk or heavy cream to ½ cup and add 4 ounces of goat cheese when blending. This adds amazing flavor when combined with the bacon and chives.