Creamy Cauliflower Bacon Garlic Brussel Sprouts
Creamy bacon brussel sprouts in cauliflower cream sauce! This dish is outstanding all on it’s own or can be paired with another side of greens. It’s a family favorite! Gluten free, dairy free, paleo, and whole30.
bacon + brussels all day
Holla! Burry me in these creamy brussels, bacon, and sauce when I die.
All week I’ve been thinking about making these creamy bacon brussels. ALL WEEK.
Finally, I found a day where I wasn’t at the dentist, meeting with the CPA, or stressing about the major hem job needed, for my bridesmaid dress.
But today, it was just me, brussels, bacon, and cauliflower in the kitchen all day with re-runs of gilmore girls the college years and a warm sunny 70 degree spring day.
The only interruption was a temporary moment of adrenaline when I rushed down to greet my new pretty white smeg fridge. I have been obsessing over for this smexy fridge for years and finally caved.?
It arrived on a 28” trailer- conveniently, just as I was starting in on pictures of THIS.
….I still haven’t found a way to drag that beast up the hike of our driveway- sans truck.
Anyway, it’s all good, because shoveling spoonfuls of this was well worth it!
Also, dipping individual brussels sprouts in a pot of this magical creamed cauliflower sauce is heaven.
The creaminess from the cauliflower is just right. It keeps the dish ultra smooth and creamy, at the same time delivering a light and healthy feeling in your tummy.
I’ve been ALL about this cauliflower cream.
For reals. It’s the best discovery all week.
Full of garlicy goodness, cream for the masses, and flavor for life.
You need. And it’s so simple to make!
It takes me like five minutes + my blender and I’m done!
Let the double dipping commence!!
Ingredients
- 2 lbs brussel sprouts trim ends and cut in half
- 6 pieces bacon
Cream Sauce
- 2 1/2 cup cauliflower rice
- 1 cup full fat canned coconut milk
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon sea salt to taste
- 1/2 teaspoon fresh cracked black pepper to taste
Instructions
- Cook bacon as directed on packaging until crispy then cut into bacon bits.
- Steam brussel sprouts for 5-8 minutes until soft, but not mushy. Then drain excess water.
- In a small sauce pan steam cauliflower rice in 1" water for 5-8 minutes until soft, then drain excess water. Blend cauliflower and ingredients for sauce in a high speed blender until smooth. Pour sauce into saucepan and simmer for 10 minutes (stirring on occasion).
- Add brussel sprouts and bacon bits into a skillet and top with cauliflower sauce. Serve right away or bake on 450F for 10 minutes to crisp the brussel sprout tops.
Nutrition
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This sounds and looks amazing! What’s the purpose of the yeast? Is it absolutely necessary?
Hi Isabel, it adds a cheese flavor, you can leave it out if you don’t have any. 🙂
At first I didn’t like it because I could taste the coconut milk but as I ate the leftovers it got better and better. I will definitely be making it again. I addded a little sausage from trader joes and red pepper flakes. Yum! THANKS, Kaylie!
Do you make this with fresh cauliflower? I’m wondering how it would turn out using frozen riced cauliflower from Trader Joe’s.
Hi Jeanne, yes I use fresh, but frozen should work too 🙂
This was great — thank you for the inspiration! So many things I can do with this amazing sauce! I added a lot of red pepper flakes and thyme to mine.
Can you substitute the coconut milk for almond milk?
Hi Ashley, this recipe uses full fat canned coconut milk, so it can’t really be subbed without sacrificing the creaminess of this dish.
I really want to try this but have been turned off by everything I try with coconut milk. It always taste like coconut even when people swear it doesn’t. Is there anything whole30 that you can sub it for?
Hi Libby, sorry there isn’t, but I have had picky coconut eaters eat this dish and love it saying they couldn’t taste the coconut, so it might be worth a try. Hope that helps. Sorry there isn’t a good paleo/whole30 sub.
My cream sauce was more like mashed potatoes, and very white in color compared to your pictures. Is there something that would have made it creamier and difference in color? I used my nurtibullet to blend the sauce.
Hi Carey, you can add more liquid to the mashed cauliflower to make it less thick. 🙂
This is good stuff! Thanks!
Thank you Christine!
This recipe has all the things I love in it
Hi! I was wondering how well this would store in the fridge/ being reheated?? I would love to use this a dinner for a meal prep!
Yes, that totally works! I store it in the fridge a reheat it and it’s awesome.
Why is this so high in carbs and sugar?
These look so incredible!! Can’t wait to make this!Thanks
Do you use the whole can of coconut milk or just the thick part that separates to the top?
I use the whole can.
I just tried to make this and it didn’t turn out nearly like yours did 🙁 my sauce was a little watery and the cauliflower rice didn’t blend all the way.. I used a food processor?
Hi Madison, it sounds like it was watery because the cauliflower wasn’t blended all the way- not distributing the liquid properly. Different food processors have different blended powers, so that was probably it. Sometimes, you can just blend it for longer and it will become smooth. 🙂
This is really good! and easy too ?
Thank you Jaye!
Hi, is it possible to freeze this? Maybe just the sauce? I am about to do whole 30 again and I am doing crazy prep so that I can be more effective this time. I just don’t have time to cook during the week. Thanks!
Yes, that should totally work!