15 - 20 minutes
This is for my Trader Joe friend who asked me to post this today!
This dish takes a little time chopping and cooking, but it is SO good you will want to double the recipe. It will keep as left-overs for 2-3 days.
In pan - 20 - 25 minutes, In oven - 20-25 minutes simultaneously
Serves 4 as main dish
1 large head cauliflower sliced and roasted in coconut oil
4 slices of bacon cut into pieces and fried in large frying pan
2 bags of Trader Joe's shaved Brussel Sprouts (or cut them yourself)
2 large onions sliced and halved (any onion-but large is good)
1/2 tsp turmeric
1/4 tsp ginger
1/2 tsp cardamom or cinnamon
Salt and pepper to taste
Roast the cauliflower at 375 for about 25 minutes. I slice mine and melt the coconut oil on the cookie sheet before I put the cauliflower on the sheet. Roast until nice and brown.
Sautee bacon pieces until almost done, add onions and cook till clear (about 10-15 minutes depending on temperature). When onions are clear, add shaved Brussel Sprouts and cook until done, but do not over cook,they will get mushy.
Add spices and stir until well combined. Cook for additional 2-4 minutes.
When cauliflower is done, cut roasted cauliflower into bite size pieces and add to Brussel Sprout mixture. Mix together gently and you are ready to eat.
The week I made this recipe up, I made it four times.
I hope you enjoy it!
Denise Lovat, CHC