Cauliflower and Sausage Skillet

Cauliflower and Sausage Skillet 3

Cauliflower has never been part of our normal vegetable rotation. It’s one of those veggies that really didn’t catch my attention but not because I thought it tasted bad. I’ve always thought it was sort of boring, bland, with no personality. When I decided to cut back on wheat products, I gave cauliflower another look as a substitute for pasta. It’s quickly turned into one of my favorite vegetables. It’s a complete blank canvas as far as taste so you can mix it with anything.

This recipe as a cajuny flare with the Andouille and Cajun seasoning but you can adjust this a lot of different ways. You could use Italian sausage with basil and oregano and it would be delicious. Use tomatoes with basil and oregano for a little extra flavor. You could also substitute marinara sauce for diced tomatoes.

How to Cook Cauliflower

Normally I bake cauliflower with a little chicken broth. Put the florets in a baking dish with 1/2 cup chicken broth. Cover and bake until soft – not mushy. You can also steam it, roast it on a baking sheet, or sauté it in a skillet. You can use it as a low carb substitute for potatoes. Steam it and mash it with butter, milk, and salt and pepper. Viola – mashed cauliflower that tastes as good as mashed potatoes. The possibilities are endless.

cauliflower and sausage collage

Recipe: Cauliflower and Sausage Skillet

Ingredients

  • 1 head of cauliflower chopped into bite size pieces
  • ½ cup diced onions
  • 2 stalk celery diced
  • 1 can diced tomatoes
  • 4 links of andouille sausage, sliced
  • 2 tsp Cajun seasoning

Instructions

  1. Saute andouille until browned. Remove from skillet and set aside.
  2. Saute onions and celery over medium low heat until they start to soften.
  3. Add cauliflower, tomatoes, and Cajun seasoning. Cover and cook for 5 minutes.
  4. Add sausage, cover, and cook until cauliflower is tender crisp (not mushy)

Number of servings (yield): 6

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