12 ounces (1/2 medicum head) fresh cauliflower, grated
4 slices bacon, chopped
1/2 cup onion, chopped
1-2 tablespoons butter, optional
Salt and pepper, to taste
In a medium-large nonstick skillet, cook the bacon and onion until they just start to brown.
Add the cauliflower; cook and stir until the cauliflower is tender and nicely browned all over. You can add a couple tablespoons of butter during cooking to speed up browning and add flavor.
Season to taste with salt and pepper.
Makes 4 servings
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