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Quick Skillet Sausage Cauliflower Risotto

15 min
15 min
Gluten-Free Keto


  • 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.

Products in This Recipe


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