Italian Cauliflower Rice Skillet Recipes

ITALIAN SAUSAGE CAULIFLOWER RICE SKILLET

Steps:

• 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.
• 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.
• 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!