1 head cauliflower
1 tablespoon butter
1 yellow onion, finely diced
2 stalks celery, finely diced
8 ounces smoked sausage (can also use spicy)
2 teaspoons poultry seasoning
1/2 cup chicken stock
1/2 cup cheddar cheese, shredded
1/4 cup parsley, chopped
Break the cauliflower into florets. Process in the food processor until the cauliflower is in chunks about the size of olives. Set aside.
In a large pot like a Dutch oven, heat the butter over medium heat. Add the sausage, onion and celery, and cook, stirring occasionally until it just begins to brown, about 10 minutes. Add the cauliflower, and cook until tender but still toothsome, about 5-10 minutes.
Add poultry seasoning, and stir to incorporate.
Deglaze with the chicken stock, and cook until most of the liquid has been cooked off.
Preheat the broiler.
Arrange in a baking dish, and top with the cheddar cheese.
Broil the casserole just until the cheese is melted and bubbly, 5-10 minutes. Check constantly to prevent the cheese from burning.
Top with fresh parsley, and serve hot.