Servings: 2
Ingredients:
- 2 Granny Smith apples
- 4 pork sausages
- 1 medium cauliflower (*note for a unique twist try heirloom purple or orange cauliflower for extra nutrient density)
- Black Pepper
- 2 Tbsp Ghee
- Himalayan sea salt
Instructions:
- Wash and dry the fresh produce.
- Preheat skillet over medium heat.
- Remove all florets off of the cauliflower. Transfer to small pot. Cover with hot water (from the tap) by about 1 inch and bring to a boil over high heat.
- Once the skillet is hot, add the sausages. Cook, turning occasionally, until the sausages are browned and cooked through, 10 to 15 minutes. Once done, transfer to a plate and cover with foil to keep warm.
- Quarter the apples lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into 4 thin wedges. (I use one of those handy all in one apple corer and slicer to make the job easier)
- Once the water in the saucepan is boiling, reduce the heat to medium and cook until the florets are tender when pierced with a fork, 8 to 12 minutes. Once done, reserve about ½ cup of liquid and drain the rest. Cover the saucepan to keep warm.
- Once the sausages have been transferred, add the apples to the skillet. Cook, stirring frequently, until they are lightly browned and softened, 4 to 6 minutes. Once done, remove from the heat.
- Add ½ of the reserved liquid, 2 Tbsp ghee, salt, and pepper to the florets; mash with a potato masher until smooth. Add more liquid to thin out the mash if needed.
- To serve, divide the mashed cauliflower, sautéed apples, and sausages between plates.
MetaLife Units: (Per Serving)
1 Protein Unit
1 Fat Unit
1 Carbohydrate Unit
Recipe by:
Dr. Shonna Babrow-Goodrich
Aceva