Vegetarian Grilled Sausage over Cauliflower Parmesan Soup

I was talking to my sister and she said, "Boy why do you keto freaks cook with cauliflower so much?" If you can‘t figure it out, she doesn't like cauliflower. I hear from people all the time saying I'm not a fan of cauliflower.

I have got a great cauliflower recipe that will take cauliflower and your like for cauliflower to a WHOLE new level. The Cauliflower Parmesan Soup is, creamy, flavorful, and FREAKIN GOOD! Also, this recipe is vegetarian, but you can use regular pork or beef sausage.

Remember, I cook it, I eat it, so I know you'll love it.

Ingredients

14 oz. Beyond Meat plant-based sausage

1 medium head cauliflower, cut into small florets (about 4 cups)

1 small onion, finely diced

3 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup butter

1/4 cup almond flour

1 cup milk

1/3 cup heavy whipping cream

4 cups vegetable broth

3/4 cup freshly grated Parmesan cheese

3 tablespoons minced fresh parsley

Sausage Directions:

Preheat the oven to 375°. Line a baking sheet with aluminum foil and grab some kabob sticks (if wood, soak for 10-15 minutes before using).

Skewer the plant-based sausage and place them on the baking sheet and bake until cooked through about 25 minutes

Cauliflower Soup Direction:

Arrange cauliflower, onion, and garlic in a single layer on a greased baking sheet. Drizzle olive oil evenly over vegetables and season with salt and pepper to taste. Roast vegetables at 400F 20-25 minutes or until very tender.

In a medium pot, melt butter over medium-high heat. Whisk flour into butter until completely smooth and cook 1 minute until golden brown. Gradually whisk milk, cream, and vegetable broth into flour mixture until completely smooth. Cook over medium-high heat, stirring occasionally until simmering and slightly thickened.

Place roasted cauliflower mixture in a high-speed blender or food processor and top with milk mixture. Blend on high speed until completely creamy.

Return soup to the pot and bring to a low simmer over medium-high heat, then reduce heat and simmer at low 10 minutes.

Remove soup from heat and whisk in Parmesan until melted, then stir in parsley and salt and pepper to taste.

Serve soup hot and top with the grilled sausage, and grated parmesan, red pepper flakes, and parsley.

Enjoy!