Recipe courtesy Dr. William Davis www.wheatbellyblog.com
1 ounce dried porcini mushrooms
1 pound loose ground pork sausage
3 tablespoons olive oil, divided
2 stalks celery, chopped
1 medium onion, diced
1 head cauliflower
1 green pepper, chopped
4-ounce can/jar roasted red peppers
8 ounces Portabella mushrooms, sliced
2 tablespoons ground golden flaxseed
1 teaspoon onion powder
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon ground tarragon
Sea salt and freshly ground black pepper
Preheat oven to 350 degrees F.
Bring 12 ounces water to a boil in sauce pan. Toss in porcini mushrooms and turn heat down to maintain below boiling. Stir every couple of minutes for 20 minutes.
In deep sauce pan, sauté sausage in 1 tablespoon olive oil, along with celery and onions, until sausage is cooked. Drain excess oil.
Place saucepan back on low heat. Break cauliflower into small florets and add to sausage mix. Toss in drained porcini mushrooms along with approximately 4 ounces of the porcini broth, remainder of olive oil, green pepper, roasted red peppers, Portabella mushrooms and flaxseed. Add onion powder, sage, thyme, tarragon, salt and black pepper and stir. Transfer to baking dish and place in oven. Bake for 45 minutes.
Also check out Dr. Davis’ recipe for Gluten-free Pumpkin Spice Muffins.