Oyster Stew (Low carb)

1 8 oz. can Chicken of the Sea Whole Oysters
1/3 cup chopped celery
1/3 cup chopped onions
1 clove garlic minced
1/2 cup chopped cauliflower
1 cup milk substitute (I used Almond Breeze, unsweetened, unflavored)
1 tablespoon chopped fresh parsley (optional)

Pour the can of oysters into a saucepan. Add the rest of the ingredients EXCEPT the milk substitute. Cook until the veggies are as tender as you like them. Stir in the milk substitute (and parsley if using) and heat until as hot as you like.

Makes one meal size serving, or two appetizer size servings. Nutritional Info is for the meal size serving.