Ingredients: 1 head of cauliflower, cut into florets 1 tbsp. extra virgin olive oil 8 oz. Italian sausage, casings removed 1 medium yellow onion, diced 5 cloves garlic, minced 4 sprigs thyme 1 28-oz. can whole peeled tomatoes 1/2 c. almond flour Salt and pepper, to taste Directions: Bring a pot of water to boil. Add the cauliflower florets to the pot and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 8-10 minutes until browned, using a spoon to break into small pieces. Stir in the onion, garlic, and thyme. Sauté for 5-7 minutes, stirring regularly. Add the tomatoes and juices to the pan and cook for 5 minutes more. Add salt and pepper to taste. Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9×13-inch baking dish. Sprinkle with almond flour. Bake for 20 minutes, and then turn the oven to broil and cook an additional 3-5 minutes.
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