Recipe Instructions:
Ingredients
400 grams cauliflower, cut into florets (14 oz)
150 grams short cut bacon, roughly chopped (qtr pound)
2 tablespoons lemon juice (40 ml)
1 cup organic chicken stock (250 ml)
Instructions
In a large non-stick saucepan, sauté the bacon until just golden.
Add the cauliflower and toss together, 2 minutes.
Season with cracked pepper.
Add the lemon juice and stock.
Simmer until the cauliflower is tender, 15 minutes.
Remove from heat and allow to cool.
Puree until smooth.
Recipe Notes
Healthy Hint:
Serve with chopped parsley, for a natural dose of Vitamin C and if you’ve never made your own Chicken Brothhere’s my simple suggestion:
Place the leftover bones and skin from a chicken carcass into a large stock pot. Add 1 onion, 2 carrots and 2 celery stalks (all coarsely chopped). Cover with water. Add 1 teaspoon of sea salt and ½ teaspoon cracked pepper. Bring to a boil, then immediately reduce heat and simmer for 4 hours, skimming off any foam that comes to the surface (the longer it simmers, the more concentrated and yummier it becomes.
