Whole30 Bacon Jalapeno Popper Riced Cauliflower Casserole


1 - 10 oz package of Pederson's No Sugar Added Hickory Smoked Uncured Bacon (chopped)
2 - 10 oz bags of riced cauliflower (cooked)
1/2 cup Whole30 compliant pickled jalapenos
1 1/2 cups raw cashews 2 tbsp pickle juice
2 1/2 tbsp Whole30 compliant chopped dill pickles
1 tbsp nutritional yeast
1 1/4 tsp sea salt (more per taste)
1 tsp garlic powder
1 tsp smoked paprika
3/4 cups compliant chicken stock (add more if too thick)
1/2 cup of solid coconut cream3 green onions (chopped)
1 fresh jalapenos 
1 tbsp of Whole30 compliant Parmesan (see adashofdolly.com for great recipe)
1 tsp chopped parsley


1. Bring cashews to a boil for 20 minutes, then pour out the water.  Place cashews in a high powdered blender, add chicken stock, salt, coconut cream, pickles, pickle juice, garlic powder, nutritional yeast, and paprika.  Blend till smooth and creamy.  

2. Preheat oven to 350 degrees Fahrenheit.  Cook riced cauliflower per package directions but limit the time to 3 minutes.  Squeeze out excess water with cheese cloth or kitchen towel, and place in a mixing bowl.  

3. Cook bacon in a skillet with a little olive oil on medium heat.  Cook for 3-4 minutes.  Add half the bacon to cauliflower, then add the cashew cream sauce, the pickled jalapenos and green onions, and mix well.  Place in a 7x11 inch casserole pan.  Sprinkle with parmesan, then top with fresh jalapenos and the remaining bacon.

4. Place in oven and bake for 30 minutes.  When done, remove from oven, sprinkle with parsley, and cool for 15 minutes.  Serves at least 4.




Erica Nkansah of This African Cooks is all about celebrating differences. Her cooking style draws from her unique experiences living on three different continents, and her recipes take inspiration from all over the world. Erica is excited about being a Rally Room Cheerleader because she sees food as a universal language, allowing us to help put our differences aside and just enjoy a healthy meal.

Erica began to struggle with muscle and joint pain after her daughter was born. In an effort to pinpoint the cause, she turned to Whole30. Finding relief with this new nutritional approach, Erica began creating gluten and dairy-free recipes. As she felt her pain subside, she found her anxiety did too. Cooking gave her control and a sense of joy as natural as the food she cooks. Keeping with her tradition of mixing it up, Erica spends her days working as an OB Nurse and her nights cooking quick and tasty recipes for her husband Michael and daughter Eva. She knows all too well that finding meals the whole family can enjoy is challenging. Still, she also knows modeling good food choices, and healthy behavior for the littlest chef in the kitchen is essential.




Okay, y'all, this is the mother of all sampler packs! With this membership bundle, you'll receive Pederson's Natural Farms’ top 10 best-selling, No Sugar, Whole30 Approved products. And, as always, we keep our proteins as simple & clean as possible!

Vegetarian Fed Diet

Raised Without Antibiotics or Growth Hormones

Humanely Raised