CAULIFLOWER ZUPPA TOSCANA
The ultimate zuppa toscana but without the carbs! This flavorful soup has so many components from the kale, cauliflower to the zesty sausage and red pepper flake combo. You get creaminess,spice and coziness in one bowl. You honestly would not even miss the potatoes in this dish, the zuppa is creamy warm and indulgent. Perfect for those cold nights.
Ingredients
Serves 6
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!
