This recipe seriously rocked my taste buds! I put off making it for a while. It was honestly probably one of the first recipes that I wanted to make with riced cauliflower but wasn’t sure if it would turn out but to my surprise it DID! Makes 4 servings.
1 head of cauliflower chopped (3 cups chopped)
1 cup chopped green onions
1 cup chopped celery
4 organic gluten-free chicken sausages (I used Pesto Romano Bilinski' brand)
1 cup chopped yellow onion
1 tablespoon olive oil
1/8 teaspoon of sea salt
1/2 cup gluten-free chicken broth
2 chopped garlic cloves
1 chopped green bell pepper
Seasoning: 1 teaspoon of each
Roasted chili powder
Now heat a large pot over medium-high heat with your olive oil.
Add your garlic until it becomes fragrant then add your onion, celery and green bell pepper to begin to cook down.
Once the onion is translucent, add your cauliflower, green onion, broth and sausage.
Cover and let cook for about 5 minutes.
Then add your spices and stir.
Cover and let cook for another 5-8 minutes or until cauliflower is tender and meats are cooked through.
Let sit for around 5 minutes to cool.
Nutritional InformationCalories: 184
Protein: 15 grams
Carbs: 13.1 grams
Sugar: 5 grams
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