1 slice bacon, diced
1 leek, diced (white part only)
1 garlic clove, diced
½ head of cauliflower, florets sliced into ¼” thickness
1 tsp freshly chopped rosemary leaves
1 tsp sage leaves
1 heaping tablespoon of Ideal Protein Plain crepe mix
¼-1/2 cup low sodium chicken broth
Freshly ground pepper
In a large skillet, fry the bacon on
medium heat until crisp, about 10 minutes.
Add diced leeks and garlic to the pan and sauté for 3 minutes with the
bacon. Add rosemary, sage and
cauliflower. Sauté for 2 minutes until
the herbs are fragrant. Add 1 heaping
tablespoon of Plain Crepe mix, and ¼ Cup of broth. Bring to a boil and simmer on medium heat for
5 minutes, stirring occasionally or until the cauliflower is tender but still a
bit firm. Remove from heat and check for seasoning. Add salt and ground black pepper as
needed. Serve hot.
*Additional chopped mushrooms and celery are also great
additions to this dish. *2 oz.’s ground
pork or sausage can be used in place of bacon.
