Quick Skillet Sausage Cauliflower Risotto

Quick Skillet Sausage Cauliflower Risotto




3 COLEMAN NATURAL® Original Bratwurst Sausage, diced into ¼ inch pieces

1 head cauliflower (or 4 cups of fresh or frozen riced cauliflower)

1 tablespoon olive oil

1 cup onion, diced

½ cup carrots, diced

½ cup celery, diced

2 cloves garlic, minced

1 tablespoon Italian seasoning

½ teaspoon salt

½ teaspoon pepper

1 cup chicken broth

3 tablespoons Parmesan cheese, grated

Basil, chopped for garnish



  • Chop or break up a head of cauliflower and place in a food processor.
  • In two batches, pulse several times to break up the cauliflower until it resembles rice. Set aside.
  • In a skillet, heat the olive oil over medium-heat and add the onions, carrots, celery, garlic and Italian seasonings and saute for about 5 minutes, until the onions are softened.
  • Add the diced bratwurst and heat for another 4 minutes.
  • Add the salt and pepper and riced cauliflower, toss with the vegetables.
  • Pour in the chicken broth and stir, allowing the mixture to simmer for about 10 minutes until the cauliflower softens and become a bit creamy.
  • Stir in the Parmesan cheese.
  • Serve in bowls and top with some of the chopped basil.
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