Cauliflower porridge with bacon and mushrooms

Ingredients

• 430 g Califlower, raw, cut into florets
• 380 ml Coconut milk, unsweetened
• 1 tbsp Olive oil
• 8 slice Bacon, sliced
• 170 g Mushrooms, crimini, sliced
• 1/4 tsp Fine sea salt

Method

1. Place the cauliflower, salt, and coconut milk in a saucepan.
2. Cook, covered for 20 minutes or until cauliflower is tender.
3. Cool slightly and puree using an immersion blender.
4. In a meantime, cook bacon in a non-stick skillet until crispy.
5. Place the bacon aside.
6. Add the mushrooms, and some salt and cook until tender, for 8 minutes.
7. Stir in the bacon.
8. Divide the porridge between bowls and top with mushrooms and bacon.