Cauliflower & Spicy Italian Sausage

Today it was well below zero.  I've been burning a fire all day to keep up with keeping the place warm. And drinking Baileys and coffee to keep me warm. 

We also have to keep our wildlife fed during the cold part of the winter.  The treat is they usually will come out during the day to feed.  Today we had over 20 deer wondering the woods waiting to feed.  It  was awesome to watch them.

It was also a great day to prep and make food for the week.  

With a roast in the crock pot, and taco soup on the stove, I whipped up a new dish that is OUTSTANDING.  

It's sure to be a repeat meal.  
http://www.paleocupboard.com/pork-chops-with-mushroom-sauce.html

Ingredients are pretty simple

1 lbs Hot Sausage, taken out of casings 
1 head of Cauliflower (recipe calls for Broccoflower but I wasn't about to run around to find one)
1 C Diced Red Bell Pepper
1/2 C Chopped Fresh Parsley

Instructions

1. Begin heating a large pot or Dutch oven over medium heat.
2. Remove the casing from the spicy Italian sausage.
3. Brown the sausage in the pan, using a fork or spatula to break up into pieces.
4. While the sausage is cooking, cut up the Cauliflower into smaller florets, place in a 8×8 glass dish, cover with plastic wrap and heat for 4 minutes on high in the microwave. 
5. Place the Cauliflower in a food processor and pulse until approximately the size of rice. (in multiple batches if necessary.)
6. Once the sausage is completely browned, add the “riced” Cauliflower to the pan and stir while cooking for about 5-10 minutes.
7.  Remove the pan from the heat and stir in the red bell pepper and parsley.

My Poor Parsley Plant had to give up all it's fruit for this dish.  I hope it grows back fast.