Aunt Rocky’s Spinach Feta Sausage Skillet

Slice sausage links into rounds. Melt half of the butter in a very large skillet. Add sliced sausage and cook over medium-high heat to brown the sausage, turning to brown on both sides.

While sausage is cooking, chop cauliflower into bite size pieces, discarding the leaves and toughest part of stem. Add remaining butter and chopped cauliflower to the skillet with the sausage. Cook until cauliflower is fork-tender, turning every so often and allowing the cauliflower to brown.

Add garlic oil (or garlic), tomato basil spread, and salt and pepper to taste. Continue cooking and stirring for another couple of minutes to get everything coated and warm.

Sprinkle in Parmesan cheese and toss once again. Transfer to serving dishes. Garnish with parsley and a light sprinkle of additional Parmesan. Serve.

Notes:
1. I buy the garlic oil extract on Amazon and use in place of garlic to increase flavor without increasing carbs. If you don’t have it, use 2-3 cloves of garlic, chopped or pressed.
2. I found the Mezzetta spread at Kroger. I’m not sure they make it any longer. If you can’t find it, substitute a sun-dried tomato pesto, and add a little fresh basil.