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1
Preheat oven to 400u00b0F.
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2
Place the cauliflower florets in an oven-safe skillet and toss with olive oil, kosher salt, and 1/4 teaspoon ground black pepper. Roast in the oven for 30 minutes, until cauliflower is tender and golden.
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3
While cauliflower is roasting, add chopped bacon to a large skillet over medium-high heat and cook the bacon for 4-5 minutes. Remove the cooked bacon from the pan and set aside, reserving 1 tablespoon of the rendered bacon fat.
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4
Add diced yellow onion and cremini mushrooms and cook until onion is tender. Next, add minced garlic and cook for 1 additional minute.
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5
In a small mixing bowl, whisk together yogurt and chickpea flour (see note).
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6
Turn off heat and stir in remaining 1/4 teaspoon ground black pepper, dried oregano, dried thyme, 1/4 cup grated Parmesan, and the yogurt mixture.
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7
Once cauliflower is ready, remove from oven and gently fold in onion, bacon, and yogurt mixture until cauliflower is coated. Return to the oven and cook for 10 minutes to heat the mixture through. Sprinkle the remaining 1/4 cup Parmesan cheese evenly over the top and return to the oven for 5 more minutes, until Parmesan is melted and the gratin is golden and bubbly.
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8
Garnish with green onions if desired.
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9
Note: We need to add a starch to the yogurt to help keep it smooth and thick when it goes in the oven, and the chickpea flour is perfect because it also adds protein and is gluten-free and unrefined.
