Italian Sausage Cauliflower Rice Skillet

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.

Course Main Course

Cuisine American

Keyword Cauliflower Rice, gluten-free, low-carb, one-pan meal, paleo, skillet meal, whole30

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 385kcal

Author Olivia Ribas

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

US Customary - Metric

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