Quick Skillet Sausage Cauliflower Risotto
- 1 package Coleman Natural Polish Kielbasa, diced into ¼ inch pieces
- 1 head cauliflower
- 1 tablespoon olive oil
- 1 cup red onion, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 2 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1 cup chicken broth
- 3 tablespoons Parmesan cheese, grated
- Basil, chopped for garnish
1 Chop or break up a head of cauliflower and place in a food processor.
2 In two batches, pulse several times to break up the cauliflower until it resembles rice. Set aside.
3 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.
4 Add the diced sausage and heat for another 4 minutes.
5 Add 1/2 teaspoon each salt and pepper. Add riced cauliflower. Toss with the vegetables.
6 Pour in the chicken broth and stir, allowing the mixture to simmer for about 10 minutes until the cauliflower softens and becomes a bit creamy.
7 Stir in the Parmesan cheese.
8 Serve in bowls and top with chopped basil.