Ok. Big confession here. When I first tested this dish, I forgot to buy the Marsala wine. So I winged it, and tested a few more times, and now I prefer it without Marsala wine.

That said, feel free to use Marsala wine with this recipe. Most of the alcohol cooks off pretty quickly, but it does leave behind a great flavor. I've added instructions in the headnotes if you decide to add it.

I also forgot to add the parsley to the dish while I was photographing it, so imagine green specks in the skillet shots. Then again, the parsley is optional as well. So, totally up to you.

A technique I'm introducing in this recipe is using creamed cauliflower to thicken the juices and create a sauce. Cauliflower is great for creating and thickening sauces and gravy. And if you're roasting a cauliflower, get two and use the remaining cauliflower to make cauliflower rice to serve with this dish.