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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the cauliflower rice on a clean kitchen towel and press firmly to remove excess moisture — this step is key to getting a lightly toasted texture rather than a steamed one.
Lay the bacon strips in a cold 12-inch skillet and set over medium heat. Cook, turning once, until the fat is rendered and the bacon is crisp, 6–8 minutes. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the rendered fat from the skillet, leaving the skillet on the heat.
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