Once upon a time, in a bustling kitchen filled with the delightful aroma of sizzling bacon, there lived a mischievous chef named Benny. Benny was known far and wide for his love of experimenting with unusual ingredient combinations, much to the amusement of his loyal patrons.
One day, as Benny pondered over his ingredients, he couldn’t help but notice the broccoli and cauliflower sitting side by side, looking rather bored. Suddenly struck by inspiration, he decided to pair them with the irresistible allure of crispy bacon to create a dish that would tickle taste buds and bring smiles to faces.
With a twinkle in his eye and a dash of creativity, Benny tossed the broccoli and cauliflower florets into a bowl, adding a generous helping of crispy bacon bits for that extra crunch. To elevate the flavors, he sprinkled in a handful of shredded parmesan cheese and drizzled it all with a tantalizing mix of olive oil and wheat-free tamari sauce.
As he seasoned the salad with a pinch of onion powder, garlic powder, Pink Himalayan Salt, and black pepper, Benny couldn’t help but chuckle at the thought of the delicious mischief he was about to unleash on the world. And thus, the Completely Keto Bacon Broco Coli Salad was born—a whimsical creation that brought joy to taste buds and laughter to hearts wherever it went.
Ingredients
- 12 oz broccoli florets
- 12 oz cauliflower florets
- 6 strips of bacon fried
- 1/2 cup shredded parmesan cheese
- 2 tsp olive oil
- 3 tsp wheat free tamari sauce
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
Instructions
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Preheat oven to 375 degrees and prepare a baking sheet with greased parchment paper.
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Mix all the ingredients other than bacon and parmesan cheese in a mixing bowl well. Spread out the florets on the baking sheet and bake for 30-35 minutes.
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Cut bacon strips into chunks.
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Take florets out of oven and put into a big bowl. Mix the bacon in and top with shredded parmesan.
Recipe Notes
