Ingredients
2 pounds Brussel sprouts, halved
8 oz. bacon
¼ cup walnuts, crushed
For the sauce
½ head of cauliflower, cut into florets (about 2 cups)
1 cup almond milk
½ cup chicken stock
¾ tsp salt
½ clove garlic, diced
1 tbsp nutritional yeast
3 tbsp bacon fat (optional)
½tsp freshly ground pepper
¼ tsp nutmeg
Preparation
