• 5 cups cauliflower florets, broken into bite-sized pieces
  • 1 cup chopped carrots
  • 2 tbsp olive oil
  • 1 lb ground pasture raised pork
  • 1 cup chopped celery
  • ½ cup chopped sweet yellow onion
  • 1 tsp fresh thyme leaves, plus more for serving
  • 2 cloves of garlic, minced
  • ½ tsp dried rosemary
  • ¼ tsp dried sage
  • ¼ tsp cracked black pepper
  • ½ cup raw walnut halves
  1. Preheat the oven to 425ºF.
  2. Spread the cauliflower and carrots on a baking sheet and drizzle with olive oil. Roast for 20 minutes, stirring halfway.
  3. While vegetables roast, cook ground pork over high heat in a large cast iron skillet or Dutch oven for 5 minutes, stirring occasionally. Reduce heat to medium. Add the celery, onion, thyme, garlic, rosemary, sage, and black pepper. Stir well. Continue to cook 5 minutes longer.
  4. Stir the roasted vegetables and walnuts into the pork mixture and cook 5 minutes longer or until pork is browned and walnuts are toasted, stirring regularly. Serve hot, topped with additional fresh thyme.