Monday, April 10, 2017

Cauliflower "Dirty" Rice with Hot Italian Sausage (Low Carb, Paleo friendly)



Well THIS recipe rocked my socks off!!!!!

I found a recipe on pinterest recently for cauliflower "dirty" rice which was new for me and sounded like something I HAD to try!! 

A paleo recipe for cauliflower dirty rice with andouille or hot italian sausage. A great low-carb and grain-free side dish or main course.

Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-6 servings

Ingredients

2 heads cauliflower, thick core removed and chopped into florets OR for a faster option
1/2 yellow onion, diced
2 tablespoons olive oil
3 garlic cloves, chopped
1 green bell pepper, diced
1 pound smoked hot italian sausage, sliced. (Andouille sausage or chorizo would also work well)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 -1 teaspoon ground cayenne (depending on your comfort level of heat)
1 tablespoon smoked spanish paprika (sweet)
1 teaspoon dried thyme
1 tablespoon dried oregano
2 cups low sodium chicken or vegetable broth
1/2 cup fresh parsley, chopped (I used about 1/4 cup dry....worked fine!)
1 bay leaf

Directions

1. Place 1/3 of the cauliflower florets in food processor with blade attached, and pulse until florets are finely ground about the size of cous cous. Pour ground cauliflower into large bowl, and repeat with rest of cauliflower, in batches. Set aside. If using pre-riced cauliflower, skip this step.
2. Heat 1 tablespoon oil in a medium skillet over medium heat, and add the onion. Saute until translucent, then add the garlic and peppers. Sautee for 5 minutes, then add the sausage, and continue to cook for about 10 minutes, until the vegetables are tender and the sausage is browned.
3. Stir in the spices, seasoning, and broth, and add the bay leaf. Reduce heat to low, and let simmer 10 minutes, until the liquid is reduce by 3/4.
4. While the vegetables simmer, heat the rest of the oil over high heat in a second large skillet and add the cauliflower. Cook for 5 minutes, stirring occasionally until it is cooked, but still firm (no mushy cauliflower!).
5. Transfer cooked cauliflower to a large bowl, and add the vegetable and sausage mixture (minus the bay leaf!). Mix well to coat, stir in the parsley, and season with salt and pepper, to taste.

Portion Control Containers (measure out using 2.5 green containers): 2 green, 1 red

TIPS:

This goes REALLY well with a little mango chutney on the side and if you're not specifically looking for a low carb meal, this can be made with jasmine rice or served with a side of naan bread we thought would go really well.

Additional veggie options I would add in the future: broccoli, carrots, sugar snap peas.

What would you add to this? I'd love to hear your comments below!

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