Cauliflower Zuppa Toscana

Servers 4 Main Courses Cauliflower Zuppa Toscana
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ingredients

1 Large head of cauliflower [rinsed, cleaned & cut into bite size pieces]

2 tablespoons olive oil

1 Teaspoon of garlic powder

1 Tablespoon of herbs de provence

2 Lbs. mild or hot Italian sausage

1 Large onion [chopped]

6 Garlic cloves [minced]

8 cups vegetable broth or water

1 cup heavy whipping cream

7 cups fresh kale [cleaned & chopped]

White pepper [to liking]

Salt [to liking]

Preparation

- Place your large pot or dutch oven onto the stovetop at a medium high heat and pour in your two tablespoons of oil.

- While the pot and oil get hot, remove the casings from the Italian sausage and place the raw sausage meat into the pot, breakup the sausage meat with a wooden spoon or spatula; you want each piece to be bite sized.

- Add to the pot your chopped onion and garlic, sauté for 3 minutes and add a little oil if the sausage pan drippings aren’t enough, this step is optional.

- Place your cauliflower into the pot and sauté until they absorb some of the onion, garlic and sausage flavor, about 2 minutes.

- Add broth or water and simmer over medium-low heat for 15 minutes.

- Pour the cream and add the kale then continue cooking for 5 more minutes [stir].

- Season with salt, white pepper and more garlic powder if desired [season to liking].

- Stir and cover for 7 to 10 minutes.

- Serve and enjoy!

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Cauliflower Zuppa Toscana

Servers 4 Main Courses
ingredients

1 Large head of cauliflower [rinsed, cleaned & cut into bite size pieces]

2 tablespoons olive oil

1 Teaspoon of garlic powder

1 Tablespoon of herbs de provence

2 Lbs. mild or hot Italian sausage

1 Large onion [chopped]

6 Garlic cloves [minced]

8 cups vegetable broth or water

1 cup heavy whipping cream

7 cups fresh kale [cleaned & chopped]

White pepper [to liking]

Salt [to liking]

Preparation

- Place your large pot or dutch oven onto the stovetop at a medium high heat and pour in your two tablespoons of oil.

- While the pot and oil get hot, remove the casings from the Italian sausage and place the raw sausage meat into the pot, breakup the sausage meat with a wooden spoon or spatula; you want each piece to be bite sized.

- Add to the pot your chopped onion and garlic, sauté for 3 minutes and add a little oil if the sausage pan drippings aren’t enough, this step is optional.

- Place your cauliflower into the pot and sauté until they absorb some of the onion, garlic and sausage flavor, about 2 minutes.

- Add broth or water and simmer over medium-low heat for 15 minutes.

- Pour the cream and add the kale then continue cooking for 5 more minutes [stir].

- Season with salt, white pepper and more garlic powder if desired [season to liking].

- Stir and cover for 7 to 10 minutes.

- Serve and enjoy!