Total cooking time: 35 minutes
1 tbsp avocado oil
2 tsp avocado oil
1 tbsp ghee
1/2 tsp onion powder
1/2 tsp garlic powder
4 garlic cloves, minced
3/4 cup fresh basil, ribonned
1/4 cup fresh sage, chopped
1 tbsp lemon juice
2 sprigs of rosemary
3 cups baby potatoes, cut in quarters
4 carrots, chopped in diamonds
1/2 white onion, thinly sliced
1/2 head of cauliflower, chopped into florets
1 package of Stapleton Sausage sun-dried tomato basil turkey sausages
Sea salt and pepper to taste
Preheat the oven to 350 F. Toss cauliflower florets in a large mixing bowl with 1 tsp of avocado oil, garlic powder, onion powder, sea salt, and pepper. Then place in a glass dish and cook for 25 minutes in the oven.
Heat up a medium sized pan on medium heat, then add in frozen sausages and an inch of water. Cook for 4 minutes on each side. Then remove the pan from heat, drain water, then put the sausages back on the pan with 1 tsp of oil. Cook the sausages for another 4 - 5 minutes per side. Once the sausage is fully cooked, remove from the pan, transfer to a cutting board, and slice into coins.
Heat up cast iron on medium heat. Then add 1 tbsp of avocado oil to the pan.
Then add in the potatoes, allow to cook for 10 minutes. Season with sea salt and pepper.
Then add in the carrots, allow to cook for 5 minutes. Season with sea salt and pepper.
Then add in the onion and garlic, cook for another 5 minutes or until the onion is caramelized. Then turn the heat down to low.
Then add in 1 tbsp of ghee, 1/2 cup of basil, 1/4 cup of sage, 2 sprigs of rosemary, lemon juice, cauliflower, and your desired amount of sausages. Allow to cook on low for another 5 minutes.
Then remove from heat and top with remaining herb, sea salt, and pepper.
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