Italian Sausage Cauliflower Rice Skillet
For Italian Sausage
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Heat 1 tablespoon of olive oil in a skillet and over medium-high heat.
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Add sausage and cook until browned for about 5 minutes, turning links often.
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Reduce heat to medium-low and carefully add ½ cup chicken broth or water to skillet.
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Cover and simmer for 10-12 minutes or until sausage reaches the internal temperature of 160°F.
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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
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Combine basil, nutritional yeast, pine nuts, garlic, salt and pepper in food processor.
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Pulse the ingredients until combined.
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Remove the lid and scrape down the sides with a spatula.
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Slowly pour in olive oil while running food processor.
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Reserve 4 tablespoons to add to the cauliflower rice and the rest place in a mason jar and use for other recipes.
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Cauliflower Rice
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Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
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In a large skillet add olive oil over medium heat.
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Add onions and celery and cook until tender about 5 minutes.
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Add garlic and cook for 30 seconds.
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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.
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Add 4 tablespoons of pesto and mix everything well to combine. Add the cooked Italian sausage and top with fresh basil before serving.
Recipe from: https://www.primaverakitchen.com/italian-sausage-cauliflower-rice-skillet/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=947041350_41943412_100053