Ingredients
- ½ pound ground pork sausage
- 6 cups cauliflower cut into small florets (560 grams)
- 2 teaspoons avocado oil
- 1 cup diced onion
- 1 cup celery thinly sliced
- ¼ cup fresh parsley minced, plus additional for garnish
- 4 teaspoons fresh garlic minced
- 2 teaspoons poultry seasoning
- 1 teaspoon ground sage
- 1 teaspoon sea salt
- ½ teaspoon red pepper flakes optional
- ¼ teaspoon black pepper
- ½ cup chicken broth
Instructions
- In a large frying pan on medium-high heat, brown the sausage until it's cooked through, breaking it up into small pieces as you go, about 4-5 minutes.
- While the sausage cooks, add the cauliflower to a large food processor and pulse until broken down and rice-like.
- Once the sausage is cooked, add all the ingredients except the broth into the pan and stir until well mixed. Then, stir in the chicken broth.
- Turn to high heat and cook, stirring frequently, until all the broth is evaporated and the cauliflower is golden brown and tender, about 7-10 minutes.
- Garnish with additional parsley and serve hot.
