Sausage & Vegetable Saute
This dish makes a delicious one-pan meal that is perfect for a quick weeknight meal. It’s lovely if you can find romanesco cauliflower, which is green with pointy florets.
I originally created this recipe during the holidays as an alternative to stuffing, so it has those lovely herbal flavors that you would expect at the Thanksgiving table. However, I find myself making this dish nearly year-round, and especially when I can find romanesco cauliflower.
Yield: 5
Sausage & Veggie 'Stuffing'
A delicious one-pan meal great for a weeknight meal. Gluten free, paleo and Whole30 compliant.
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Ingredients
- 2 Ttbl ghee (or coconut oil)
- 1 lb ground sausage meat, optional
- 1 cup onion, small dice
- 1 cup celery, small dice
- 4 oz crimini, small dice
- ½ cup chopped chestnuts (optional)
- 1 lb cauliflower, riced *
- ¾ tsp finely minced fresh rosemary
- ¾ tsp dry thyme (or 1.5 tsp fresh thyme)
- ¾ tsp dry sage (or 1.5 tsp chopped fresh sage)
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup broth
- 2 Tbl chopped fresh parsley
Instructions
- For the sausage meat, choose your favorite sausage and remove it from the casing.
- Heat a large sauté pan over medium heat and melt 1 Tbl ghee.
- Brown the sausage meat until no longer pink, and break up chunks with a spatula. Remove from pan and set aside.
- Add remaining 1 Tbl ghee to the same pan.
- When pan is hot, add the onion and sauté 5 minutes.
- Add celery. Sauté 5 minutes, then add the crimini and chestnuts.
- Stir occasionally for another 5 minutes, add the cauliflower, herbs, salt and pepper.
- Stir, then add the broth and cover pan with a lid.
- Reduce heat to low and cook for about 5 minutes. Add sausage meat into the pan and stir to combine. Add the parsley.
- Remove from heat and serve.
- *If using romanesco cauliflower, leave some larger chunks for visual effect. It's so pretty.