Low Carb : Bacon Cauliflower Chowder
4 slices bacon, cut into lardons
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
Freshly ground black pepper
2 cloves garlic, minced
2 tbsp. flour
2 sprigs thyme, stripped and chopped
1 head cauliflower, cut into small florets
1 qt. vegetable broth
1 c. whole milk
In a large pot over medium heat, cook bacon until crispy. Transfer to paper towels and drain all but 2 tablespoons of fat.
To pot, add onion, carrots, and celery. Season with salt and pepper. Cook until slightly softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Sprinkle in flour and cook 2 minutes. Add thyme and cauliflower.
Pour in broth and milk and bring to a boil. Immediately reduce to a simmer and let go until cauliflower is fork tender, about 15 minutes.
Garnish with bacon.
Health and Wellness Associates