1 head cauliflower, cut into florets
Cooking spray
1 tablespoon butter
5 slices bacon
2 stalks celery, small-diced
1 large onion, small-diced
5 chicken livers, chopped
1 bouquet garni
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
Preheat the oven to 400F.
Place the cauliflower florets into a food processor. Pulse just until they're the size of olives.Transfer to a baking dish, and spray it with cooking spray. Season with a bit of salt, and roast for 20 minutes, until lightly golden brown.
Meanwhile, lay the bacon strips out in a large Dutch oven. Heat slowly over medium heat, flipping as needed until golden brown on both sides. Remove the bacon, and set it aside.
Add the celery and onion to the bacon grease, along with the remaining tablespoon of butter and 2 tablespoons of the chicken stock. Stir well with a wooden spoon to bring up the fond. Cook, stirring occasionally, until the vegetables are slightly browned.
When the vegetables are cooked, add the chicken livers, bouquet garni, and remaining chicken broth. Bring to a simmer, then remove from the heat, and add the heavy cream. Season to taste with salt and pepper.
When the cauliflower comes out of the oven, add it to the Dutch oven, and toss to combine. Allow it to sit about 10 minutes, then use a slotted spoon to remove all of the solids from the Dutch oven. Drizzle about 4 tablespoons of the remaining liquid from the Dutch oven over the stuffing.
Crumble the bacon over the top, and return the dish to the oven for five minutes, just to get the top nice and crisp.
