WomensBest_Recipes

Ingredients:

Serves: 4-6

 

1 head cauliflower, thick core removed and chopped into florets
1/2 Spanish onion, diced
2 tablespoons olive oil
3 garlic cloves, chopped
2 stalks celery, diced
1 bell pepper, diced
1 pound smoked andouille sausage, sliced
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 teaspoon ground cayenne
1 tablespoon smoked spanish paprika (sweet)
1 teaspoon dried thyme
1 tablespoon dried oregano
2 cups chicken or vegetable broth
1/2 cup fresh parsley, chopped
1 bay leaf

 

Directions:

Place 1/3 of the cauliflower florets in food processor with blade attached, and pulse until florets are finely ground about the size of couscous. Pour ground cauliflower into a large bowl, and repeat with rest of cauliflower, in batches. Set aside.

 

Heat 1 tablespoon oil in a medium skillet over medium heat, and add the onion. Saute until translucent, then add the garlic, celery, and peppers. Saute for 5 minutes, then add the sausage, and continue to cook for about 10 minutes, until the vegetables are tender and the sausage is browned.

 

Stir in the spices, seasoning, and broth, and add the bay leaf. Reduce heat to low, and let simmer 10 minutes, until the liquid is reduce by 3/4.

 

Enjoy your meal!