Cauliflower Riced Sausage Jambalaya

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
Onion powder
Roasted chili powder
Garlic powder
Dried oregano
Dried thyme
Cayenne pepper


Dice all your veggies then throw your cauliflower in the food processor with the shredding attachment to rice the cauliflower.
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.
Mix together.
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 Information

Calories: 184
Protein: 15 grams
Fats: 8.9
Carbs: 13.1 grams
Sugar: 5 grams

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