Ingredients
Fresh:
1 pound ground chicken sausage
1 onion, diced
12 ounces cauliflower florets, chopped
8 ounces mini portobella mushrooms (organic), sliced
5 ounces baby spinach
¾ cup beef or chicken bone broth
Shredded parmesan cheese for topping
Staple:
1 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Free-range organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Heat olive oil in a large skillet over medium heat.
- Add ground chicken sausage and diced onion to the skillet. Break apart with a spatula and cook until browned and fully cooked, approximately 5-7 minutes.
- Incorporate cauliflower florets and sliced mushrooms to the skillet. Cook until vegetables are tender and slightly browned, about 2 minutes.
- Season with garlic powder and stir to combine.
- Pour in the bone broth, ensuring it deglazes the bottom of the skillet for added depth of flavor.
- Toss in baby spinach, stir to combine, cover the skillet, and reduce heat to medium. Cook for 6-7 minutes or until cauliflower is tender.
- Once everything is well combined and cooked to perfection, uncover skillet and cook over high heat until the liquid is almost evaporated.
- Season with salt and pepper, stir to combine.
- Serve the Chicken and Cauliflower Hash in individual plates, topping each serving with shredded Parmesan cheese.
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