Thursday, January 1, 2015

Sausage Gravy, Cauliflower Style (THM S)

Cauliflower is a little wonder vegetable. We've all seen (and maybe tried, too!) the amazing recipes! 

Cauliflower Pizza Crust, Cauliflower Alfredo Sauce, Cauliflower as potatoes in recipes. 

It really is THE coolest vegetable in my books. 

So, when Aerro began begging me to make sausage gravy, I wanted to find a way to make it a little "lighter". 

I'm not afraid of fats; as a matter of fact, Trim Healthy Mama talks frequently about the importance of healthy fats! (Just don't pair them with carbs!)

So, after thinking for awhile, it came to me! If you can make alfredo out of cauliflower, why not sausage gravy?! 

Behold. A new family favorite. Plus? More veggies into the kiddos. Win/win!

Cauliflower Sausage Gravy

2 heads cauliflower, cut into florets
enough chicken stock to cover cauliflower

1.5 lb sausage,  (we do turkey) 
1 tsp EACH,  garlic powder, onion powder, salt
1 Tbsp Italian seasoning
1/2 tsp sage
dash of pepper (we like cayenne)
4 oz cream cheese

Combine florets and stock in a pot and simmer until cauliflower is fork-tender. 

With a slotted spoon, transfer florets and 1 cup of stock into a food processor or blender. Pour leftover extra broth into a container for thinning gravy if necessary. Pour cauliflower puree back into the pot.

Brown sausage into crumbles. Transfer it to gravy pot and stir in all the spices. Adjust seasoning as necessary, and whisk in more broth if necessary. 

This made me not even miss "regular" sausage and gravy! Creamy, spiced, delicious. This also reheats very well! 

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