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1 lb ground pork sausage 4 Tbsp butter 1 medium onion, chopped 2 large carrots, peeled and chopped 2 celery ribs, chopped 1 small head cauliflower, chopped 8 oz baby bella mushrooms, chopped kosher salt fresh ground black pepper 1/4 c chopped parsley 2 tsp rosemary, chopped 1 tsp ground sage 1/2 c chicken broth Cook sausage in a large skillet over medium heat until browned. Remove sausage and drain; pour off grease. Melt butter in skillet over medium heat. Add onion, carrot and celery and sauté until soft, 7 to 8 minutes. Add cauliflower and mushrooms and season to taste with salt and pepper. Cook until cauliflower is tender, 8 to 10 minutes. Add cooked sausage, parsley, rosemary, sage and broth. Cook until liquid is absorbed, about 10 minutes. Transfer to casserole dish and broil for a few minutes to crisp top if desired. Leftovers make a nice soup: add chicken stock, tomato paste, fresh ground black pepper, oregano and thyme and simmer for 10 minutes. This recipe was added: 25 January 2022 |