Italian Sausage Cauliflower Rice Skillet

Yield: 4 people
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
This Italian Sausage Cauliflower Rice Skillet is an easy Whole30, low-carb and one-pan dinner that it’s flavoured with homemade pesto and it’s ready in less than 20 minutes.
Print Recipe
5 from 1 vote

Ingredients

For the Italian Sausage

  • 1 tbsp extra-virgin olive oil
  • 4 medium Italian Sausage — sugar and preservatives-free

For the Cauliflower Rice

  • 1 stick celery — sliced
  • ½ cup onion — chopped
  • 1 big garlic clove — minced
  • 1 medium cauliflower head — cut in florets
  • 1/8 cup vegetable broth

For Pesto Recipe

  • 4 packed cups fresh basil leaves
  • ¾ cups nutritional yeast depending on taste
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • Salt and fresh cracked pepper
  • ½ cup extra virgin olive oil depending on consistency

Instructions

For Italian Sausage

  1. Heat 1 tablespoon of olive oil in a skillet and over medium-high heat.
  2. Add sausage and cook until browned for about 5 minutes, turning links often.
  3. Reduce heat to medium-low and carefully add ½ cup chicken broth or water to skillet.
  4. Cover and simmer for 10-12 minutes or until sausage reaches the internal temperature of 160°F.
  5. Remove from the skillet, place on a cutting board and allow to cool down for about 5 minutes. Slice them and set aside.

For Pesto

  1. Combine basil, nutritional yeast, pine nuts, garlic, salt and pepper in food processor.
  2. Pulse the ingredients until combined.
  3. Remove the lid and scrape down the sides with a spatula.
  4. Slowly pour in olive oil while running food processor.
  5. Reserve 4 tablespoons to add to the cauliflower rice and the rest place in a mason jar and use for other recipes.

Cauliflower Rice

  1. Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
  2. In a large skillet add olive oil over medium heat.
  3. Add onions and celery and cook until tender about 5 minutes.
  4. Add garlic and cook for 30 seconds.
  5. Add the cauliflower rice and the vegetable broth. Allow the cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.
  6. Add 4 tablespoons of pesto and mix everything well to combine. Add the cooked Italian sausage and top with fresh basil before serving. Enjoy!

Recipe Notes

For more cauliflower recipes, please CLICK HERE. They are all low-carb and gluten-free. 
 
 
Course: Main Course
Cuisine: American
Keyword: Cauliflower Rice, gluten-free, low-carb, one-pan meal, paleo, skillet meal, whole30

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

This post contains affiliate links. For more information, please visit my disclosure page here.