Fried Cauliflower with Bacon and Mushrooms

Ingredients

• 6 slices bacon
• 1 T butter
• 1 small head cauliflower, cut into small bite-size pieces
• 8 oz. mushrooms, cut in half, then into thick slices
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Directions

1. Before the pan hits the stove, get everything ready; this dish moves quickly. Slice the bacon crosswise into strips. Cut the cauliflower into small, evenly sized florets. If the mushrooms need cleaning, wash them and spin them dry or blot them with paper towels, then halve each mushroom and cut the halves into thick slices so the pieces are fairly uniform. Chop the parsley.
2. Set a very large frying pan over medium-high heat and cook the bacon until deeply crisp. Use the largest pan you have; a 12 inch skillet works well. Transfer the bacon to paper towels to drain, then pour off the drippings, leaving about 1 tablespoon in the pan. If you would rather cook with olive oil or coconut oil, remove all of the bacon grease.
3. Add the butter, or the oil you’re using, to the pan and warm it for 1 minute. Stir in the cauliflower and mushrooms, then cook over very high heat, stirring the whole time, for about 5-7 minutes, until the mushroom moisture has cooked away, the cauliflower has begun to brown, and the cauliflower is turning tender.
4. Return the crisp bacon to the pan and add the parsley. Cook for 2-3 minutes longer. Add salt and fresh-ground black pepper to taste, and serve hot.