For the sauce

1 lb frozen cauliflower florets (or fresh)
2 cups chicken bone broth, heated
1/2 tsp garlic powder
1/4 cup ghee/butter or coconut oil
1 teaspoon real salt (season to taste)
½ teaspoon pepper (season to taste)

For the noodles

4 zucchinis, cut into noodles (I use this tool or read this post to learn how to make zucchini noodles)
4 strips of bacon, cooked and crumbled (add more bacon if desired)