Prep time: 15 minutes
Cook time: 20 minutes
4 slices thick-cut bacon, chopped
1 lbs. 80% lean ground beef
½ t. onion powder
½ t. garlic powder
2 t. Italian seasoning
½ t. smoked paprika
Sea salt & black pepper, to taste
½ large head cauliflower, chopped small
3 c. beef broth, preferably organic, divided
1/3 c. heavy cream, tempered
3 c. sharp cheddar cheese, finely shredded
2 T. fresh parsley, chopped
6 c. baby arugula
12 grape or cherry tomatoes, cut in half
1 oz. Pecorino-Romano cheese, shaved
1 T. extra virgin olive oil
2 T. fresh lime juice
Sea salt and black pepper, taste
- Heat a large high-sided skillet over
medium heat. Add bacon and cook until crispy, approximately 6-7 minutes. Transfer
cooked bacon to a plate lined with paper towels and blot off excess grease.
Drain and discard bacon grease from skillet before returning to the cooktop.
- Add ground beef to the same skillet and
sprinkle the onion powder, garlic powder, Italian seasoning, and smoked paprika
on top. Season with salt and black pepper, to taste, and stir to combine. Cook,
stirring occasionally, until the meat is browned, approximately 5 minutes.
- Add the chopped cauliflower and beef
broth to the skillet and stir to combine. Cover and reduce heat to medium low.
Simmer until heated through and the cauliflower is fork tender, but not mushy,
approximately 7-8 minutes.
- While the soup is simmering, prepare the
side salad by adding the baby arugula, grape tomatoes, and the Pecorino-Romano
cheese to a large bowl. Add the olive oil and fresh lime juice. Season with
salt and black pepper, to taste, and toss to combine. Set aside.
- When the cauliflower is fork tender, remove
the skillet from heat. To prevent curdling, temper the heavy cream by adding
one or two tablespoons of the hot liquid from the skillet to it. Stir the tempered
cream and sharp cheddar cheese into the skillet until the cheese is thoroughly
melted. Taste and adjust seasonings, as desired.
To serve, ladle the soup into individual serving bowls. Crumble the cooked bacon and sprinkle on top of each bowl along with the fresh chopped parsley. Serve immediately with some of the arugula salad on the side. Enjoy!