Prep Time: 10 Minutes
Cook Time: 20 Minutes
Approx. Total/Net Carbs for Entire Dish:
27 g / 18 g
3/4 lb (or half a medium head of) cauliflower, chopped into small pieces
6 slices of bacon
1 medium onion, diced
1 clove garlic, minced
1/2 tsp smoked paprika
3 tbsp water
Juice from 1/2 lemon
2 tsp fresh parsley, minced
1 tsp avocado oil
Salt and pepper to taste
Tips & Substitutions
Make sure your pan is nice and hot before adding your bacon so you get a crispy result. You want your bacon to sizzle when added to the pan.
Give your bacon space to breathe! You want to leave about 1/2 inch of space at least in between so that your bacon fries and doesn't steam.
Feeling adventurous? Try some of these additions to spice up your dish!
Italian herbs like rosemary, thyme, oregano, basil
Add avocado oil to frying pan or skillet on medium high heat. When pan is hot, add the bacon in a single layer with space in between. Cook the bacon until crispy - about 5-10 minutes.
Leaving fat in the pan, remove the bacon and chop into small pieces (so they are slightly smaller than your chopped cauliflower bits).
Add the onion and cauliflower to the pan with bacon fat. Cook for 3-4 minutes at medium heat.
Once your mixture is looking well browned, add the smoked paprika, garlic, salad and pepper. Watch the temperature here as garlic can burn fairly easily.
Pour the water into the skillet and cover. Continue cooking until cauliflower is tender (approximately 5-10 minutes).
Remove cover and add diced bacon and lemon juice. Cook for 2 minutes longer and mix to combine flavors.
Remove from heat and top with chopped parsley.