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10 ounces cauliflower, cut into florets 4½ cups chicken bone broth 1 cup cashew milk ½ teaspoon smoked paprika ½ teaspoon freshly squeezed lemon juice Chopped fresh chives, for serving (optional) Dairy-free sour cream (optional) Line a plate with paper towels. In a stockpot, cook the bacon over medium heat until the fat is rendered and the bacon is crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and set it on the prepared plate to drain. Pour off most of the grease, reserving about 2 tablespoons in the pot. Return the pot to medium-high heat, add the onion and garlic, and sauté for 2 minutes, until fragrant. Add half of the sweet potatoes and all of the cauliflower and cook for 5 minutes, stirring frequently. Add the bone broth, bring it to a gentle boil, and cook for 10 minutes, until the potatoes and cauliflower are tender.

Danielle walkerYou love ten speedMetro creative servicesBaked potatoEat what you loveTen speed pressMetro creativeடேனியல் வாக்கர்நீங்கள் காதல் பத்து வேகம்மெட்ரோ படைப்பு சேவைகள்சுட்ட பொட்யாடோசாப்பிடுங்கள் என்ன நீங்கள் காதல்பத்து வேகம் ப்ரெஸ்மெட்ரோ படைப்பு