Ingredients
4 cups fresh cauliflowerets (about 14 ounces)2 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cups water2 garlic cloves, minced1 pound bulk Italian sausage1 cup sliced fresh mushrooms1 cup heavy whipping cream1/4 teaspoon pepper1/2 pound bacon strips, cooked and crumbled
Preparation
In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes.
Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels.
Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.
