For the Love Of Mangoes

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    Cauliflower Risotto with Chicken Sausage

    Prep Time30 mins
    Cook Time50 mins
    Servings: 4 servings

    Equipment

    • Blender
    • Baking Sheet
    • Frying Pan

    Ingredients

    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

    Sauce

    • 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

    Instructions

    • 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.

    TAGS
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    Categories
    Meal Prep × Protein

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    Comments

    • avatar image
      kidapprovedpaleoblog, January 18, 2017
      Reply

      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.

      • avatar image
        theloveofpaleo, January 18, 2017
        Reply

        It took me a long time to get it right. This will be a good place to get back on your cauliflower feet 😁❤