I'm an honest person and I'm going to tell you my honest opinion of recipes. The flavor was great and my kids ate it up, but I don't think I'll make it again only because of the amount of dishes. I HATE doing dishes!! My sink was overflowing by the end of this recipe.
That being said, if you don't mind doing dishes or have someone to help you out then give it a try. Not only does the dish look adorable once it's done and plated, but it tastes delicious!
If you don't have a spiralizer, you really should get one! You can make so many different low-carb "noddles" with it and feel good about what you are eating.
Let's get started!!
Leeks:
- 1 Tbs coconut oil
- 2 large leeks, washed and chopped (about 4 cups)
- ⅛ cup chicken broth
- Juice of ½ a lemon
Sauce:
- ¾ lb cauliflower, chopped (4 cups)
- ½ cup chicken broth
- 1 cup coconut milk
- ½ tsp salt
- 2 tsp garlic powder
Noodles:
- 2 large white sweet potatoes
Garnish
- 6 slices bacon
- Handful green onions, chopped
Start by adding the coconut oil to a medium skillet over medium-low heat. Add the leeks and coat them in the oil. Lower the heat to low and cook, stirring occasionally, about 20 minutes.
Add the chicken broth and lemon juice. Cover and cook again until tender, 5-10 minutes.
While the leeks are cooking, chop the cauliflower and add to a pot of boiling water. Cook for about 10 minutes and then drain.
Place the cauliflower in a blender or food processor. Add the chicken broth, coconut milk, salt, and garlic powder. Blend until mixed well. Once the leeks are cooked, add the sauce to the leek pan,
Wash and peel the sweet potatoes and make noddles with your spiralizer! Boil a pot of water and cook the sweet potato noodles for about 5 minutes, drain.
Cook the bacon until crispy and then slice into small pieces.
Mix the noddles into the sauce and leek mixture.
Top with the bacon and green onions and enjoy!!
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