20 minute Toscana

Ingredience

1 lb of hot Italian sausage

1 head of cauliflower

1/2 white onion

1 tbsp of prepared garlic

1 large container of chicken stock

Handful of red pepper flakes

Salt / Pepper

Heavy cream

Bunch of dinosaur kale

Crusty bread toasted

This one is easy, it's simplied from my Olive Garden Toscana recipe.

Brown sausage in a Dutch oven add in the diced half white onion and garlic. Don't drain the spicy sausage, grease is flavor. Chop cauliflower and add to pot. Stir everything together.

Add the whole container of chicken stock to cover everything.

Set to boil, when it's boiling cut back to simmer. Let that go for 20 mins.

Turn off the heat.

Stir in about a cup of heavy cream.

Here you season with salt and LOTS of pepper until its right.

Remove the stems from the kale and kind of crush it in your hands then cut it into rough strips. Add to pot to let wilt.

Serve with crusty bread for dipping.

Enjoy 😉