1 medium-sized cauliflower (approximately 1300g)
200g of smoked bacon, cut into small cubes
1 clove of garlic, minced
1 small onion, finely chopped
2 medium-sized potatoes (300g) cut into 8 pieces each
1 sprig of fresh thyme or 1/2 teaspoon of dried thyme
2 cups of chicken broth
Salt and black pepper to taste
When serving
1/3 cup of heavy cream or 3 tablespoons of olive oil
1 medium-sized cauliflower (approximately 1300g)
200g of smoked bacon, cut into small cubes
1 clove of garlic, minced
1 small onion, finely chopped
2 medium-sized potatoes (300g) cut into 8 pieces each
1 sprig of fresh thyme or 1/2 teaspoon of dried thyme
2 cups of chicken broth
Salt and black pepper to taste
When serving
1/3 cup of heavy cream or 3 tablespoons of olive oil
Remove the leaves from the cauliflower, wash it well, and submerge in boiling water for 3 minutes
Drain and cut each piece into 4 parts
Place the smoked bacon in a medium-sized pan
Briefly heat over low flame until it starts to release its fat, then add the garlic and onion
Fry until they are soft
Add the potatoes, thyme, chicken broth, and cauliflower
Season and cook with the lid on for about 1 hour or until the vegetables are tender but still firm
Mix vigorously with a fork (mashing the potato) and add the heavy cream or olive oil
Dish out into 4 portions.
