INGREDIENTS
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1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
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3 tablespoons almond flour (I used Bob’s Red Mill)
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1 tablespoon coconut flour (I used Nutiva)
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2 free-range organic eggs at room temperature
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1/2 teaspoon garlic powder
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1/2 teaspoon fine sea salt
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1/4 teaspoon baking powder
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Pinch of ground black pepper
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Poppy seeds, sesame seeds, minced garlic or minced onion for topping
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8 slices organic uncured thick cut bacon
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1 large ripe tomato, sliced
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4 leaves crispy leaf lettuce
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4 tablespoons mayo