This yummy casserole is packed with broccoli and cauliflower in a creamy sauce and topped with crunchy turkey bacon and cauliflower crackers. You can make it low fat by substituting low fat mayo, cheese, and sour cream. (P.S. I used Cauliflower Crackers with Sea Salt made by From The Ground Up in this recipe. https://www.fromthegroundupsnacks.com/product/cauliflower-sea-salt-crackers/. YUM!)
This yummy casserole is packed with broccoli and cauliflower in a creamy sauce and topped with crunchy turkey bacon and cauliflower crackers. You can make it low fat by substituting low fat mayo, cheese, and sour cream. (P.S. I used Cauliflower Crackers with Sea Salt made by From The Ground Up in this recipe. https://www.fromthegroundupsnacks.com/product/cauliflower-sea-salt-crackers/. YUM!)
Fire up a chimney of charcoal. Make a solid pile of hot charcoal and place 12-inch camp Dutch oven on top. Fry turkey bacon until crisp. Remove, dice and set aside.
Make a circle of 9 hot charcoal and place 12-inch camp oven on top. Add one tablespoon avocado oil and cauliflower. Sprinkle one teaspoon of Lowery's seasoned salt. Stir. Add lid and put hot charcoal to cover completely. Stir every five minutes until roasted with brown caramelization.
Remove roasted cauliflower. Repeat with broccoli.
In a bowl, mix together avocado mayonnaise, sour cream, almond milk, garlic powder, and Monterey Jack cheese.
Put roasted cauliflower in camp Dutch oven with broccoli. Stir in mayonnaise sauce. Sprinkle cheddar cheese and diced turkey bacon on top. Bake at 350 degrees Fahrenheit by making a circle of 9 hot charcoal beneath the camp Dutch oven. Add 15 hot charcoals around edge of lid. Bake for 20 minutes or until cheese has melted. Remove from heat. Sprinkle crushed cauliflower crackers and diced green onions. Enjoy!
