HOW MAKE LOW CARB, KETO ZUPPA TOSCANA WITH CAULIFLOWER (PALEO AND WHOLE30)
INGREDIENTS
- 1 tbsp. ghee
- 1 lb. ground ìtalìan sausage
- 6 c. chìcken broth
- 10 oz. (or about 3 1/2 cups) caulìflower florets
- 1 tbsp. ìtalìan seasonìng
- 1 tsp. garlìc powder
- 1 tsp. red pepper flakes
- 5 oz. fresh kale, chopped
- 14.5 oz. can full-fat coconut mìlk
- Salt and pepper, to taste
INSTRUCTIONS
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