This dish delivers flavor while cutting calories!
- 4 slices Bacon
- ½ heads Cauliflower, cut into florets
- 1 whole Small onion, diced
- 2 cloves Garlic
- 8 ounces, weight Sliced mushrooms
- 2 tablespoons Fresh thyme
- 1 cup chicken stock
- ½ cups Grated fresh parmesan
In a large saucepan, cook the bacon over medium heat until crisp, 2 to 3 minutes per side.
Meanwhile, add the cauliflower florets, onion and garlic to a food processor and blend until you get a rice-like consistency. Some of the cauliflower pieces will be stubborn. Simply remove them from the mixture by hand, do not continue pulsing. Put aside.
When the bacon is cooked, remove it from the pan and drain it on paper towels. Chop the bacon once cooled.
Add the mushrooms, thyme and chicken broth to the remaining bacon fat. Increase heat to medium-high and cook until mushrooms are tender, about 5 minutes. Add cauliflower, cover and simmer for about 5 minutes and remove from heat.
Stir in bacon and parmesan and serve hot.