Cauliflower and Turkey Bacon Casserole
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients
1 medium head of cauliflower, cut into florets
6 slices of turkey bacon, chopped
1 cup of shredded cheddar cheese
1 cup of unsweetened almond milk
2 eggs
1 tablespoon of olive oil
1 teaspoon of garlic powder
1 teaspoon of onion powder
Salt and pepper to taste
1/2 teaspoon of paprika
Fresh parsley for garnish (optional) 
Instructions
Preheat the oven to 375 degrees Fahrenheit.
In a large pot, bring water to a boil. Add cauliflower florets and cook for about 5 minutes until tender but still firm. Drain and set aside.
In a skillet over medium heat, add olive oil. Cook the chopped turkey bacon until crispy, about 5 to 7 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, whisk together the almond milk, eggs, garlic powder, onion powder, paprika, salt, and pepper until well combined.
In a large casserole dish, combine the cooked cauliflower, crispy turkey bacon, and half of the shredded cheddar cheese. Pour the egg mixture over the top and gently mix until everything is evenly coated.
Sprinkle the remaining cheddar cheese over the casserole.
Bake in the preheated oven for 25 minutes until the cheese is bubbly and golden brown.
Once done, remove from the oven and let it sit for a few minutes. Garnish with fresh parsley if desired.
Serve warm and enjoy a low-carb, diabetic-friendly dinner that is both delicious and nutritious.
