This cauliflower puree is extra creamy since it is blended with some bacon grease. We think this tastes amazing at breakfast with some fried eggs or sausage, or at dinner time with some seared shrimp, the possibilities are endless!
Prep Time: 5 minutes
Cooking Time: 15 minutes
2 slices of bacon
1 tablespoon ghee or butter
2 cups cauliflower rice
1 clove of garlic, peeled & minced
1 teaspoon sea salt
½ teaspoon black pepper
½ cup of plain & unsweetened almond milk
¼ cup fresh parsley
1 tablespoon olive oil
Preheat your oven to 400 degrees Fahrenheit. Arrange bacon on a baking tray lined with parchment paper and allow to cook in the oven until crispy, about 10 minutes. Set cooked bacon aside, crumbling when cool, and reserve 1 tablespoon of the grease.
Heat ghee or butter in a large skillet on medium heat. Add cauliflower rice, minced garlic, sea salt and pepper and sauté until soft, about 5 minutes.
Transfer to a blender or food processor and pulse with the bacon grease until very soft and creamy.
Serve with a tablespoon of olive oil, chopped parsley and crumbled bacon.
Store any leftovers in a glass container in the fridge for 3 days.
Net Carbs: 0