Creamy Keto Italian Sausage Skillet with Fennel, Golden Cauliflower, and Olives

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cauliflower on a sheet pan and toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika. Roast for 20 to 22 minutes at 220°C / 425°F, stirring halfway through, until golden and tender.

2. 2

   While the cauliflower roasts, heat a large skillet over medium-high heat. Add the Italian sausage pieces and brown them for 6 to 8 minutes, breaking them up lightly with a spoon, until fully cooked. Transfer to a plate and set aside.

3. 3

   Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the butter to the same skillet. When the butter melts, add the sliced fennel and cook for 6 to 8 minutes, stirring, until tender with golden edges.

4. 4

   Add the minced garlic and fresh thyme leaves to the fennel. Cook for 30 seconds, just until fragrant.

5. 5

   Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Cook for 2 minutes to reduce slightly.

6. 6

   Stir in the heavy cream, grated Parmesan, green olives, lemon zest, and lemon juice. Cook over medium-low heat for 3 to 4 minutes, stirring, until the sauce is creamy and lightly thickened.

7. 7

   Return the browned sausage to the skillet along with any accumulated juices. Add the roasted cauliflower as well and toss gently to coat everything in the sauce. Cook 2 minutes more to blend the flavors.

8. 8

   Taste and adjust with the remaining salt and more black pepper if needed. Turn off the heat, sprinkle with chopped fresh parsley, and serve hot.