Italian Sausage Cauliflower Rice Skillet
This Italian Sausage Cauliflower Rice Skillet is an easy Whole30, low-carb, and one-pan dinner that's flavored with homemade pesto and ready in less than 20 minutes.
Servings: 4 people
Ingredients
For the Italian Sausage
- 1 tbsp extra-virgin olive oil
- 4 Italian sausage
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
- Heat 1 tablespoon of olive oil in a skillet and over medium-high heat.
- Add sausage and cook until browned for about 5 minutes, turning links often.
- Reduce heat to medium-low and carefully add ½ cup chicken broth or water to skillet.
- Cover and simmer for 10-12 minutes or until sausage reaches the internal temperature of 160°F.
- 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
- Combine basil, nutritional yeast, pine nuts, garlic, salt and pepper in food processor.
- Pulse the ingredients until combined.
- Remove the lid and scrape down the sides with a spatula.
- Slowly pour in olive oil while running food processor.
- Reserve 4 tablespoons to add to the cauliflower rice and the rest place in a mason jar and use for other recipes.
Cauliflower Rice
- Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
- In a large skillet add olive oil over medium heat.
- Add onions and celery and cook until tender about 5 minutes.
- Add garlic and cook for 30 seconds.
- 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.
- Add 4 tablespoons of pesto and mix everything well to combine. Add the cooked Italian sausage and top with fresh basil before serving. Enjoy!
Notes
- For more cauliflower recipes, please CLICK HERE. They are all low-carb and gluten-free.
- If you do not have nutritional yeast, you can use parmesan.
- You can buy pre-made cauliflower rice to save time.
- You can swap the sausage with a spicy sausage for extra heat.
- To store: Store leftovers in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat this sausage skillet recipe in the microwave or on the stovetop.
- To freeze: Freeze leftovers in a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 385kcal | Carbohydrates: 16g | Protein: 18g | Fat: 28g | Cholesterol: 38mg | Sodium: 1018mg | Potassium: 761mg | Fiber: 6g | Sugar: 4g