Cauliflower Risotto with Chicken Sausage

Cauliflower Risotto with Chicken Sausage

Prep Time30 minutes
Cook Time50 minutes
Servings: 4 servings


  • Blender
  • Baking Sheet
  • Frying Pan


Cauliflower Rice

  • 1 head of cauliflower
  • 2 tomatoes diced
  • 1/2 yellow onion minced
  • 2 garlic cloves minced
  • 1/4 cup coconut oil
  • 1/2 tsp chili flakes
  • 1/2 tsp sea salt
  • 1/2 tsp cracked pepper


  • 1 butternut squash peeled and diced
  • 1/2 yellow onion chopped
  • 1/4 cup olive oil
  • salt and pepper for seasoning
  • 2 cups vegetable broth
  • 4 sausages


  • Using a cheese grater or food processor, shred the entire head of cauliflower.
  • In a large frying pan, fry onion and garlic in coconut oil and season with salt, pepper and chilli flakes.
  • Add cauliflower and tomato and simmer covered on low for 15 minutes.
  • Preheat oven to 375F.
  • In a large mixing bowl, combine butternut squash, onion, olive oil, salt, and pepper.
  • Spread across large baking sheet and roast for 30 minutes.
  • Once soft, remove and add to blender and purée with vegetable broth.
  • In a small frying pan, fry sausages and chop into chunks.
  • Combine sauce with cauliflower mixture and sausage.
  • Serve hot.

2 thoughts on “Cauliflower Risotto with Chicken Sausage

  1. I think I need to keep trying with my cauliflower rice. It just always tastes pretty blah. It’s okay and I will eat it, but it’s just lacking. This looks really good and I think it is inspiring me to try again.

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