EGG-FREE, NUT-FREE, SOY-FREE
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
Total Fat: 33 g
Total Carbs: 10 g
Net Carbs: 7 g
Fiber: 3 g
Sugar: 2 g
Sugar Alcohol: 0 g
Protein: 18 g
2 tablespoons extra-virgin olive oil
1 pound bulk hot Italian sausage
1 cup diced onion
3 cloves garlic, minced
1 (12-ounce) package frozen riced cauliflower, thawed
1 (12-ounce) package chopped frozen spinach, thawed
4 cups chicken broth
½ cup heavy whipping cream
½ cup shredded Parmesan cheese, plus more for garnish
2 teaspoons black pepper
1½ teaspoons kosher salt
HEAT A LARGE saucepan on medium-high heat; add the oil. Once hot, add the sausage and cook, breaking up the meat with a wooden spoon, until sausage is browned, 5 to 6 minutes.
Add the onion, garlic, cauliflower, spinach, and broth. Stir to combine. Cover and bring to a boil. Reduce heat and cook for 2 to 3 minutes.
Add the cream and the ½ cup Parmesan cheese. Heat to a simmer, stirring occasionally, until heated through and cheese is melted, 3 to 4 minutes. Stir in the pepper and salt.
Serve with additional cheese, if desired.