So, to spare you another butternut recipe 😉 here’s one that is delicious—HERB-licious, that is!  Whether you are blessed to have fresh herbs on hand or are relying (like me) on your stash of dried herbs, this is a very tasty way to serve roasted cauliflower.
Large, beautiful heads of cauliflower are super-abundant in our area now and for the rest of the Fall season. Â Cauliflower makes for an excellent low carb stand-in for more traditional carb-laden foods like potatoes and rice. Â Here are some nutrition facts which will show the value of eating (often!) this wonderful veggie.
And this whole recipe from cutting up the cauliflower (here’s a link to an efficient way to do that job) to grating on the Parm right before serving will take you just about one half hour…really!
Herb-licious Roasted Cauliflower Skillet
ingredients:
1 head cauliflower, about 2#
3-4 tablespoons olive oil (or coconut oil), divided
2-3 teaspoons (combined) of dried herbs (thyme, tarragon, crushed rosemary), your choice
sea salt, freshly ground pepper
2 (or more!) tablespoons of minced garlic
3 links of uncooked chicken (or turkey) sausage, removed from casings
1/2 # ground chicken or turkey
1 medium onion, diced
handful of grape or cherry tomatoes, halved
2 tablespoons finely grated Parmesan cheese
directions:
- heat the oven to 425; line a baking sheet with parchment paper
- cut the cauliflower up into bite-sized florets; and place into a large bowl
- add 2 (or 3 if necessary) tablespoons of oil, all the herbs and a teaspoon each of s&p; combine
- pour onto the lined baking sheet and bake for 15 minutes; pull out of the oven
- scatter the minced garlic and tomatoes over the cauliflower and gently combine
- continue to roast for another 5 minutes or so ‘til cauliflower is lightly browned and easily pierced with a sharp knife; remove from oven
- meanwhile, heat 1 tablespoon of oil in a large sauté pan over medium-high heat
- add the onion and sausage and cook for 5 minutes, using a spoon to break up the meat as it cooks
- crumble in the ground meat; and continue to cook for another 6 minutes or so ‘til all the meat is thoroughly cooked through and broken up into small-ish chunks; reduce heat to very low
- taste the <thoroughly cooked> meat, add s&p to taste
- when cauliflower is ready, add to skillet and stir to combine
- top with cheese, if desired
  ♥     ♥     ♥     ♥     ♥Â
God loves you!   ♥  (Don’t ever forget that!)
♥  coleen