Quick Skillet Sausage Cauliflower Risotto

Quick Skillet Sausage Cauliflower Risotto


6
Servings

Ingredients

Ingredients

  • 12 oz COLEMAN NATURAL® Polish Kielbasa Pork 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

Instructions

  • 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 sausage 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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