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.
Recipe: Cauliflower and Sausage Skillet
- 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
- Saute andouille until browned. Remove from skillet and set aside.
- Saute onions and celery over medium low heat until they start to soften.
- Add cauliflower, tomatoes, and Cajun seasoning. Cover and cook for 5 minutes.
- Add sausage, cover, and cook until cauliflower is tender crisp (not mushy)
Number of servings (yield): 6