Ingredients

• 1 Head Cauliflower, Cut into Florets
• 1 Tablespoon EVOO
• 8 Ounces Italian Chicken Sausage, Casings Removed
• 1 Medium Yellow Onion, Diced
• 5 Cloves of Garlic, Minced
• 4 Sprigs of Thyme
• 1 Can (28oz) Whole Peeled Tomatoes
• ½ Cup Almond Flour
• 2 Tablespoons Fresh Parsley, Chopped
• Salt and Pepper to Taste

Directions

1. 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.
2. Preheat the oven to 350°F.
3. 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.
4. Remove the skillet from heat and carefully stir in the cauliflower.
5. 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.
6. Garnish with parsley to serve.