Health Sabz

A Flavorful Cauliflower & Bacon Hash

Cauliflower and Bacon Hash is a flavorful and satisfying dish that’s perfect for breakfast, brunch, or even as a side dish for dinner. The dish is made with crispy bacon, sautéed onions and garlic, and tender cauliflower florets seasoned with smoked paprika. It’s a low-carb and gluten-free option that’s perfect for those who are looking to eat healthier.


  • 4 slices of bacon, chopped
  • 1 head of cauliflower, cut into small florets
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)


Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 8-10 minutes. Remove the bacon from the skillet with a slotted spoon and set aside.

Add the olive oil to the skillet with the bacon grease, now add the diced onion and minced garlic and sauté until the onion is translucent, about 3-5 minutes.

Add the cauliflower florets to the skillet and stir to coat with the onion and garlic mixture. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.

Add the smoked paprika to the skillet and stir to combine with the cauliflower mixture. Season with salt and pepper to taste.

Add the reserved bacon to the skillet and stir to combine.

Serve hot, garnished with fresh parsley if desired.

Enjoy your delicious Cauliflower and Bacon Hash!

Nutritional value:

  • Cauliflower is a low-calorie vegetable that’s high in fiber and loaded with vitamins and minerals, including vitamin C, vitamin K, folate, and potassium.
  • Bacon is a good source of protein and provides essential nutrients such as vitamin B12, zinc, and selenium.
  • The dish is also high in healthy fats from the olive oil used to sauté the onion and garlic.

While the dish is nutritious, it’s important to keep in mind that bacon is high in sodium and saturated fat. Therefore, it should be consumed in moderation as part of a well-balanced diet.

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