Organic Cauliflower, Onion & Bacon Squares

My Favorite Original Veggie Recipe - Illustrated!

These mouth-watering, savory cauliflower bites are dairy-free, grain-free, gluten-free, nightshade-free, and nut-free. They are not only delicious, but are also perfect for paleo and keto diets, and a yummy way to get lots of veggies into your diet.

It's taken me about a year to perfect this recipe and still have it meet my many food restrictions. Now, it's so yummy you won't even know what's missing! Also, the cauliflower is sweet and subtle, so even if you've never been a cauliflower fan, this dish may change your mind.

This is my own, made up, original recipe, so please check with me before reposting. Thanks!

Tech Geeks: Illustrations were created on an iPad pro using an Apple pencil with Autodesk Sketchbook and MediBang Paint.

Step 1: Prepare Veggies

Chop 3 medium organic onions fairly small

Rice 2 lbs of Organic Cauliflower (roughly 2 small heads)

Riced just means coarsely chopped. You can do this by hand, which is hard, or with a food processor, which is super-easy. Just pulse until the cauliflower looks like rice. You may need to work in batches.

3 medium or 12 baby carrots, also riced

Note: It's getting easy to find already riced cauliflower, if you want to save that step.

Step 2: Precook Veggies

Put the chopped veggies in a large glass bowl in this order:

Onions on bottom

Then carrots

Then cauliflower

Cover with wax paper and steam until softened. About 10 minutes. Work in 2 batches if you don't have enough space in your bowl or microwave.

Note: Why glass? It seems counterproductive to put my organic veggies in heated plastic, allowing chemicals to leach into them.

Step 3: The Batter

While the veggies are steaming, preheat the oven to 350 degrees and prepare the batter.

In a large mixing bowl combine:

5 eggs

1 tsp turmeric

1/2 tsp thyme

2 - 3 tsp oregano

1/2 tsp garlic powder

1 T onion salt

1/2 - 1 T salt

2 T coconut flour

Mix well with a fork or whisk until smooth.

Step 4: Real Bacon Flavor!

Remove the steamed vegetables from the microwave.

Now add 1/4 cup of BACON FAT

(You can also crumble a few slices of bacon and add them as well, if you want.)

Let the fat melt into the hot veggies and stir.

Note:If you don't want to use bacon fat, you can substitute any fat that's solid in the refrigerator.

Step 5: Temper, Temper

Tempering food is when you slowly bring temperatures of cold and hot foods closer so you don't cook eggs or curdle milk. In this case you need to slowly add the hot vegetables to the batter so that you don't cook the eggs.

To do this:

Add a heaping tablespoon of veggies to the batter and mix immediately.

Add another heaping tablespoon of veggies to the batter and mix immediately.

Add several heaping tablespoons of veggies to the batter and mix immediately.

Add several heaping tablespoons of veggies to the batter and mix immediately.

Add the rest of the veggies to the batter and mix immediately.

Stir very well once all the veggies are mixed in.

Step 6: Parchment Is Perfect

Line a large baking pan (that has edges) with parchment paper.

Drop a spoonful of batter onto each corner to hold the paper in place.

Step 7: Bake

Pour the rest of the mixture onto the parchment paper.

Spread evenly with the back of a spoon.

Bake on a center rack for about 50 - 60 minutes.

Step 8: Until Golden Brown

Bake until well browned and the edges pull away from the sides.

Optional: Taste and sprinkle with salt to finish - I use smoked salt.

Cut into squares with a knife and nom!

Step 9:

Step 10: Nom, Nom, Nom

After the squares are fully cooled, they will keep in the refrigerator for at least a week. They also freeze well.

I like to eat them cold, but you can reheat them in the oven or microwave. And if you want to get fancy, warm up a few squares and top with tomato sauce, parmesan cheese, and a couple of meatballs.

I hope you enjoy this recipe!