Servings: 4

2 heads cauliflower florets 2 heads cauliflower florets
1/2 cup coconut milk (or Original Nutpods) ½ cup coconut milk (or Original Nutpods)
1 TBL olive oil 1 TBL olive oil
4 cups broccoli florets 4 cups broccoli florets
8-10 strips bacon, diced 8 to 10 strips bacon, diced
1 cup sweet onions, diced 1 cup sweet onions, diced
2 cloves garlic, minced 2 cloves garlic, minced
1/2 cup chives, chopped ½ cup chives, chopped
2 cups chopped baby spinach 2 cups chopped baby spinach
sea salt (to taste) sea salt (to taste)
black pepper (to taste) black pepper (to taste)

Preheat the oven to 350°
Steam cauliflower until cooked through.
In a food processor or blender combine the cauliflower, coconut milk, and olive oil and season with sea salt and black pepper.
Steam broccoli until barely al dente.
Heat a frying pan on medium-high heat and add the bacon and diced onions. Saute until the onions are caramelized then add the minced garlic and chopped spinach. Cook for another minute or until the garlic is fragrant.
Add the broccoli and the bacon & onion mixture to the cauliflower and pulse until all ingredients are incorporated leaving some broccoli in larger chunks.
Stir in chopped chives reserving some for a garnish.
Pour into a greased baking dish and bake, uncovered, for 22 to 25 minutes or until the casserole turns golden brown at the peaks.

Some of the steamed broccoli can be reserved and placed whole into the mixture just before pouring into the baking pan.  Some of the steamed broccoli can be reserved and placed whole into the mixture just before pouring into the baking pan.