Mushroom Bacon Cauliflower Risotto

• 4 slices Bacon
• 1/2 heads Cauliflower, Chopped Into Florets
• 1 whole Small Onion, Diced
• 2 cloves Garlic
• 8 ounces, weight Sliced Mushrooms
• 2 Tablespoons Fresh Thyme
• 1 cup Chicken Stock
• 1/2 cups Grated Fresh Parmesan

1. In a large saucepan, cook bacon over medium heat until crisp, 2-3 minutes per side.
2. Meanwhile, add cauliflower florets, onion, and garlic to a food processor and pulse until a rice-like consistency. Some of the cauliflower pieces will be stubborn. Just remove these from the mixture by hand, do not continue to pulse. Set aside.
3. When the bacon is done cooking, remove from the saucepan and drain on a paper towel. Chop bacon once it has cooled.
4. Add mushrooms, thyme, and chicken stock to the remaining bacon grease. Turn up the heat to medium-high and cook until mushrooms are soft, about 5 minutes. Add cauliflower, cover and simmer about 5 minutes and remove from heat.
5. Stir in the bacon and Parmesan and serve hot.

bacon, cauliflower, onion, garlic, mushrooms, fresh thyme, chicken, fresh parmesan

Taken from tastykitchen.com/recipes/sidedishes/mushroom-bacon-cauliflower-risotto/ (may not work)