• 10-inch cast-iron skillet
• Large pot
• Large mixing bowl
• Medium saucepan

For Casserole:

• 1 T avocado oil
• 8 cups cauliflower florets
• 1 cup Paleo mayonnaise
• 2 T unsweetened almond milk
• 1 t dried dill
• 1/4 t sea salt
• 1/2 cup chopped green onion, divided

For Cheese Sauce:

• 2 T ghee
• 2 T tapioca starch
• 2 cups unsweetened almond milk
• 1/2 cup nutritional yeast
• 1 t paprika
• 1/4 t sea salt
• 4 strips thick-cut bacon, cooked and crumbled

• To Make the Casserole: Preheat the oven to 350ºF and grease a 10-inch cast-iron skillet with avocado oil. In a large pot, bring 6 cups of water to a boil and add in the cauliflower florets. Cover and boil for 15 minutes, or until the cauliflower is fork tender. Strain and mash the cauliflower until the consistency resembles chunky mashed potatoes.
• In a large mixing bowl, stir together the mayonnaise, almond milk, dill, sea salt, and half of the chopped green onion. Add the mashed cauliflower and stir well to coat. Pour the mixture into a cast-iron skillet and bake for 15 minutes.
• To Make the Cheese Sauce: While the cauliflower bakes, heat the ghee in a medium saucepan over medium-low heat. Whisk in the tapioca starch and slowly stir in the almond milk followed by the nutritional yeast. Add in the paprika with sea salt and continue mixing until the nutritional yeast is well blended, about 10 seconds. Continue to heat for 7-10 minutes, whisking occasionally until the sauce is thick.
• Remove the skillet from the oven and pour the cheese sauce on top. Top with crumbled bacon and return to the oven for 10 minutes. Serve hot and garnish with the remaining onion.