Preheat oven to 400 degrees Fahrenheit.

Spread bacon out on a large baking sheet (preferably a half sheet [see link below in Recipe notes]).

Bake until done, about 15-20 minutes.

Remove bacon to plate, and set aside.

Keep pan with fat.

Spread out cauliflower on pan with bacon fat.

Sprinkle with sea salt and optional pepper.

Toss well with two spoons, so cauliflower is well-coated with fat.

(*At this point, if you wish to make a one-pan dinner with roasted chicken, see instructions below in Recipe notes.) Roast cauliflower about 22 minutes, or until tinged with brown on its edges.

Remove pan from oven.

Add green onions' whites and optional cheese.

Reduce oven temp to 200 degrees.

Put back in oven for 5 minutes.

Remove from oven.

Top with green onions' greens and fresh thyme.

Serve.

For egg-free and AIP option, top with simple roasted chicken and serve with side salad.

Recipe Notes Here's the half sheet baking pan I use for all non-reactive baking (roasted veggies, roasted chicken and baked goods).

*If you wish to roast chicken to make a one-pan dinner, we'll use the same bacon pan after Step 4: so...toss cauli in bacon fat with sea salt as Step 4 directs.

Then put this cauli aside in a large bowl.

Spread chicken legs (bone in, skin on, about 1.5 lbs) out on baking sheet.

Roll them over a bit in the fat.

Sprinkle with sea salt and optional black pepper (omit for AIP).

Reduce heat to 375, and bake 10 minutes.

Remove pan; increase oven temp to 400.

Spread cauli on baking sheet all around chicken pieces, using a spatula to scrape any extra fat from bowl onto chicken pieces, basting them.

Resume recipe with Step 5, baking cauli for about 22 minutes...