Brussel Sprouts and Bacon Gratin with Creamy Cauliflower Sauce
The Baker Who Kerns
The Baker Who Kerns
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Ingredients

  • 2 pounds Brussel sprouts, halved
  • 8 oz bacon
  • ¼ cup walnuts, crushed
  • For the sauce
  • ½ head of cauliflower, cut into florets (about 2 cups)
  • 1 cup almond milk
  • ½ cup chicken stock
  • ¾ tsp salt
  • ½ clove garlic, diced
  • 1 tbsp nutritional yeast
  • 3 tbsp bacon fat (optional)
  • ½ tsp freshly ground pepper
  • ¼ tsp nutmeg

Instructions

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