This recipe should be added to the list of your meal this holiday season, it is low in carb and also gluten-free.
Make sure you make enough whenever you plan to make it for the family, during a holiday visit, I bet they will ask for more.
This recipe is packed with full satisfying nutrients, we all need for a daily basis.
HOW TO MAKE CAULIFLOWER RICE.
Place the cauliflower florets into a food processor, pulse a few minutes until it resembles rice grains. Don’t over-process it.
Ingredients for about 6 servings.
1 medium/large head of cauliflower, riced, or 4 cups of frozen cauliflower rice, thawed.
1 lb natural Italian sausage.
1 large apple, chopped.
6 fresh celery ribs, diced small
1/2 cup raw walnuts or pecans, chopped.
1 large sweet onion, diced small
4 cloves fresh garlic, minced
2 tbsp fresh thyme, stems removed
2 tbsp fresh parsley minced, for garnish.
1 tbsp ghee, or unrefined butter.
2 tbsp avocado or olive oil.
Sea salt and black pepper to taste, about 1/2 tsp each.
Preheat your oven to 400 F/ 200 C and grease a 2-quart casserole dish with a bit of olive oil.
Heat ghee in a large skillet over medium-high heat, add sausage and mix well breaking apart with a wooden spoon until it’s crumbly.
Cook until browned, about 5-7 minutes, once nicely browned, set aside and reserve the grease in the pan.
Using that same skillet, add in oil and reduce to medium heat, then add onion, celery and garlic. Saute for about 4 minutes until fragrant and lightly caramelized.
Next, stir in your cauliflower rice and continue to cook, stirring occasionally for about 5 minutes.
Return the browned sausage to the skillet, add in your chopped apple, walnuts and thyme leaves. Season with sea salt and pepper to taste, and toss everything well to combine.
Remove from the heat and place your mixture into the prepared casserole dish.
Cover the top with parchment paper or with aluminium foil (make sure it doesn’t touch the food), bake for in the oven for about 15 minutes, until golden brown.
Garnish with chopped parsley on top.
Serve and enjoy.
Photo Credits @cleanfoodcrush