6 cups of filtered water (use less water if using a small head of cauliflower, water should just cover cauliflower)
1 bag fresh brussel sprouts
1 tsp + ⅛ tsp smoked sea salt
4 pieces of bacon (omit to make vegetarian + vegan)
1 Tbsp ghee (omit to make autoimmune protocol + vegan)
Instructions
Peel and onion and garlic and chop.
Add onion and garlic to a pot with 2 Tbsp olive oil. Sautee about 10 min or until the onion is translucent.
Chop cauliflower and add to pot along with 6 cups of water (adjust as needed based on size of cauliflower head).
Boil for 30 min or until cauliflower is soft.
Lay 4 pieces of bacon on a baking sheet and cook at 400 degrees until crisp. This takes about 10-20 min. Flip and reposition pieces on the pan as needed.
While the cauliflower and bacon cooks wash and peel leaves off brussel spounts. To do this cut off the bottom piece and peel. You can chop as well if you find this easier.
Add peeled brussel sprouts to a cast iron skillet with 2 Tbsp olive oil.
Stir constantly on medium high until brussel sprouts caramelize and brown. Remove from skillet, sprinkle with ⅛ tsp smoked seat salt and set aside.
Once cauliflower is cooked add mixture to a blender with ghee, 1 tsp smoked sea salt and blend on high until smooth. You may need to do this in two batches.
To serve scoop into 4 bowls and top with brussel sprouts and bacon.
Notes
Use organic whenever possible and consciously sourced meat! Omit ghee and replace with olive oil to make autoimmune protocol + vegan, omit bacon to make vegan + vegetarian.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/smoked-cauliflower-soup-with-brussel-sprouts-bacon/