5 Servings 42 min Cook
1 Head small (4" dia.) Cauliflower
1 Tbsp Olive Oil
28 Oz Italian Sausage
1 Cup chopped Onions
5 Cloves, minced Garlic
8 Tsp Thyme
1 Can Tomatoes
1 Dash Salt
1 Dash Pepper
2 Cup Almond Flour
2 Tbsp Parsley
Bring a pot of water to boil.
Add the cauliflower florets to the pot and boil for 3 minutes.
Drain and rinse the florets with cold water.
Set aside.
Preheat the oven to 350 degrees F.
Heat the olive oil in a large skillet over medium-high heat.
Add the sausage and cook for 8-10 minutes until browned, using a spoon to break into small pieces.
Stir in the onion, garlic, and thyme.
Sauté for 5-7 minutes, stirring regularly.
Add the tomatoes and juices to the pan and cook for 5 minutes more.
Add salt and pepper to taste.
Remove the skillet from heat and carefully stir in the cauliflower.
Transfer the mixture to a 9x13-inch baking dish.
Sprinkle with almond flour.
Bake for 20 minutes, and then turn the oven to broil and cook an additional 3-5 minutes.
Garnish with parsley to serve.