- 1 large head of Smith’s Farm cauliflower, cut into small florets
- 2 Tbsp olive oil
- Sea salt and black pepper
- 1 Tbsp ghee and more as needed
- 1 lb bulk Italian sausage sugar-free for Whole30, homemade or store-bought
- 1 medium yellow onion cut in half and sliced thin
- 4 stalks celery chopped
- 4 cloves garlic minced
- 1 Tbsp fresh rosemary minced
- 2 tsp fresh sage minced
- 2 tsp fresh thyme leaves removed from stems
- 1 Tbsp fresh parsley minced, plus more for garnish if desired
- 1/2 cup pecans chopped
- Sea salt and black pepper to taste
- Preheat your oven to 425° F and lightly grease a large metal baking sheet. Place cauliflower florets on the baking sheet and drizzle evenly with the avocado oil, then sprinkle with sea salt and black pepper.
- Roast in the preheated oven for 15-20 minutes. Meanwhile, heat a large skillet over medium/med-hi heat and add the ghee. Crumble the sausage into the skillet and cook, breaking up lumps with a spoon, until nicely browned all over – about 5-7 minutes. Remove with a slotted spoon to a plate, then turn the heat down to med-low.
- Add the onions to the skillet, sprinkle with sea salt and stir to coat with cooking fat. Cook over med-low/med heat, stirring occasionally for 5-10 minutes to lightly caramelize, adjusting the heat if necessary. Raise the heat to medium and add more ghee if necessary, then add the celery and cook about a minute to soften, then add the garlic and continue to cook about a minute, stirring to avoid burning.
- Add the fresh herbs and pecans to the mixture and cook, stirring, for another minute to toast the pecans. Add the sausage back in, then the roasted cauliflower and toss together to heat through. Season with sea salt and pepper to taste (you may not need to at all) and remove from heat.
- Transfer to a serving bowl and serve immediately, or transfer the mixture to a casserole dish so you can reheat it later on, right before serving. To reheat, place the casserole dish in a 400° F oven, covered with aluminum foil until heated through. Enjoy!
Thank you to Paleo Running Momma for this awesome recipe!