2 pork sausage links
2¼ cup riced cauliflower
¼ tsp JF Spicy Salt
1 clove of garlic, minced
2 Tbsp JF Simple Tomato Sauce
¾ cup skim organic mozzarella cheese (sub plant-based cheese)
2 large eggs, beaten
¼ cup gluten free breadcrumbs (sub grain-free crackers, crushed)
2 Tbsp asiago cheese, grated (sub plant-based cheese)
2 Tbsp parmesan cheese, grated (sub plant-based cheese)
JF Simple Tomato Sauce:
1 (28oz) can of good quality tomatoes
1 clove of garlic, cut in half
1 medium brown onion, cut in half
4 Tbsp unsalted butter (sub ghee or vegan butter)
Fresh cracked black pepper
JF Universal Salt, to taste
TOPPINGSFresh Italian parsley (sub fresh basil)
Fresh cracked black pepper, to taste
Preheat the oven to 425º. Remove the sausage from its casing. In a large skillet on medium high heat, cook the sausage and break it into little bits, approximately 6 minutes. Add the garlic and sauté for 1 minute. Add the cauliflower rice and JF Simple Tomato Sauce. Sauté until the cauliflower rice is tender. Season with JF Spicy Salt.
Remove this from the heat and transfer to a large bowl. Season with fresh cracked black pepper. Add the mozzarella/plant-based cheese and mix well. Let it cool for about 5 minutes.
Spray a ¼ cup measuring cup with nonstick cooking spray and fill it with the cauliflower mixture, leveling off the top. Turn it over on to your palm and transfer to a large dish. They may fall apart a bit, but that is ok.
In a small bowl, combine the 2 beaten eggs. In another small bowl, combine the breadcrumbs, asiago/plant-based cheese, and parmesan/plant-based cheese.
Line a baking sheet with parchment paper. Take the formed cauliflower mixture and dredge it in the egg mixture and then the breadcrumb mixture. It will be very messy. Repeat with all 8.
Bake on a parchment-lined baking sheet for approximately 20-25 minutes, until golden brown. Garnish with fresh Italian parsley or fresh basil, and serve immediately over warm JF Simple Tomato Sauce.