Yield: 6 Servings
Prep time: 30 minutes
Cook time: 30 minutes
Special Diet Information Gluten free, sugar free, low glycemic, low carb, grain free.
1/2 cup (1 stick) grassfed butter , or butter flavored coconut oil
1 medium yellow onion, chopped
2 celery stalks, chopped or thinly sliced
1 garlic clove, minced
2 cups italian sausage (or sausage meat removed from package or casing)
1 medium head cauliflower, chopped into 1/2 inch cubes
1 cup white or brown mushrooms, chopped
1/4 teaspoon sea salt
freshly ground black pepper
1/4 cup parsley, freshly chopped
2 tablespoons rosemary, freshly chopped
1 tablespoon fresh sage or 1 tsp. ground sage
1/2 cup turkey bone broth
1 egg, lightly beaten with a fork
Preheat the oven to 350°F or 190°C. Grease a 9 x 13-inch baking dish with butter.
In a large skillet over medium heat, melt the stick of butter.
Add garlic, onion, celery, sauté until soft for 5 to 6 minutes.
Add cauliflower and mushrooms & cook for 3-4 minutes only lightly stirring.
Remove from pan and set aside.
Remove the sausage from the casings.
In the same pan, cook the sausage on medium for 4-5 minutes until light browned.
Add onion, mushroom and cauliflower mixture along with the herbs.
Season with sea salt and pepper. Add egg mixture and blend together gently. Once combined, pour turkey bone broth over and mix well.
Transfer to a greased 9 x 12 inch baking pan and bake for 50-60 minutes until deep brown and crisp.
Makes 6 Servings. Macros per serving:
Calories: 281, Fat: 23 g, Protein: 12 g, Carbs: 8 g, Fiber: 3 g. Net Carbs: 5.