Ingredients

The following ingredients have 4 Servings
  • 1/2 lb Grass-fed ground pork
  • 6 Cups Cauliflower (cut into small florets (560g))
  • 2 tsp Avocado oil
  • 1 Cup Onion, (diced*)
  • 1 Cup Celery, (thinly sliced)
  • 1/4 Cup Fresh parsley, (minced + additional for garnish)
  • 4 tsp Fresh garlic, (minced)
  • 2 tsp Poultry seasoning
  • 1 tsp Ground sage
  • 1 tsp Sea salt
  • 1/2 tsp Red pepper flakes ((optional))
  • 1/4 tsp Black pepper
  • 1/2 Cup Chicken broth ((not sodium reduced))

Instruction

  • In a large frying pan on medium/high heat, cook the sausage until it's cooked, about 4-5 minutes, breaking it up into small pieces. 
  • While the sausage cooks, add the cauliflower into 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 DEVOUR!