Ingredients

The following ingredients have 4 Servings
  • 1 large head cauliflower
  • 4 slices bacon (diced)
  • 2 cloves minced garlic
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup shaved parmesan
  • 2 tablespoons minced parsley
  • Salt and pepper (to taste)

Instruction

  • Chop the cauliflower into large florets and add to the bowl of a food processor. Process until you have rice sized chunks of cauliflower. Alternately, purchase a one pound package of riced cauliflower or chop the cauliflower by hand.
  • Heat a large skillet over medium heat. Add the bacon to the skillet and fry until crisp, stirring often. Drain the grease.
  • Add the garlic to the skillet and cook for 1 minute.
  • Add the cauliflower rice and chicken broth and stir to combine.
  • Bring to a boil, reduce to a simmer, and cover. Cook 5 minutes or until cauliflower is tender.
  • Remove the lid and continue cooking, stirring occasionally, until the chicken broth has evaporated, about 5 more minutes.
  • Stir in the heavy cream, Parmesan, parsley, and salt and pepper. Serve immediately.