Keto Dutch 'Andijviestamppot' with Coconut Milk and Bacon

Ingredients

• 1 large head Cauliflower
• 1/2 can Coconut milk (full-fat)
• 10 oz Endive (chopped)
• 6 slices Bacon (diced)
• 1/2 medium Onion (chopped)
• 2 cloves Garlic (minced)
• 1 tbsp Olive oil
• 1 tbsp Apple cider vinegar
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Cut the 1 large head of cauliflower into bite-sized florets. Place the florets in a steamer basket over a pot of boiling water. Cover and steam for 15-20 minutes, or until the cauliflower is easily pierced with a fork.
2. 2While the cauliflower steams, place the 6 slices of diced bacon in a 12-inch skillet over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
3. 3Add the 1/2 medium chopped onion to the skillet with the bacon fat. Cook over medium heat for 5 minutes, stirring often, until the onion is softened and translucent. Add the 2 cloves of minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
4. 4Add the 10 oz of chopped endive to the skillet with the onions and garlic. Cook for 3-5 minutes, stirring occasionally, until the endive has wilted down.
5. 5Transfer the steamed cauliflower florets to a food processor. Add the 1/2 can of full-fat coconut milk, 1/2 tsp of salt, and 1/4 tsp of pepper. Process until the cauliflower is smooth and creamy, scraping down the sides as needed.
6. 6Add the cauliflower mash from the food processor to the skillet containing the wilted endive and onion mixture. Stir everything together to combine. Heat over medium heat for 2-3 minutes, until warmed through.
7. 7Stir the 1 tbsp of apple cider vinegar into the mixture in the skillet until fully incorporated.
8. 8Serve the stamppot immediately, topped with the reserved crispy bacon.

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