Dirty Cauliflower Rice is a healthy way to do the classic cajun dish! Spicy cauliflower rice with onions, peppers, and turkey sausage. Use ground turkey to make it paleo!
Heeey guys, happy almost Friday! How’s the week?
I’ve had a crazy busy week but besides one total meltdown that included sending crying snaps to multiple people (about shoes, y’all! SHOES!) it’s been a really good week.
Highlight of my week so far has been street tacos and nobody should be surprised by that. I’m kind of half-heartedly working on a post about the best restaurants in the area (without going to Austin) so if you’ve got any non-chain suggestions, send ’em my way!
Dirty Cauliflower Rice
I feel like cauliflower rice is on every single one of those “Food Trends That Need To Die in 2017” lists buuuuut I am still all about the cauliflower rice.
This Dirty Cauliflower Rice is my current lunch favorite. I’ve made it twice this week already. It’s super easy, super simple, and super low calorie for those of us that had too much wine and cheese during the holidays. It’s literally just veggies and half a pound of turkey sausage. Nothing weird here.
But it’s super flavorful and I’m obsessed. One day I had it for lunch and then I felt ridiculous for wanting it again for dinner so I put it on top of some spinach and called it salad.
The recipe says 2 – 4 servings but if you’re serving it as the main dish, it definitely only serves 2. For a side dish, you could totally serve 4.
Also, many brands now have riced cauliflower so look in your produce section over by the bagged broccoli or in the freezer section with the other veggies. You need about 4 cups if you’re buying the already riced stuff.
- Olive oil
- Hot Italian turkey sausage
- White onion
- Green bell pepper
- Cayenne pepper
- Salt and pepper
- Lemon juice
- Cut cauliflower into florets; pulse florets in food process until it resembles rice
- Cook turkey sausage in olive oil in a large skillet until mostly cooked
- Add onion, celery, and green bell pepper; cook until turkey sausage is cooked and veggies have softened
- Add cauliflower, garlic, cayenne, and salt and pepper
- Cook, stirring frequently, until cauliflower is cooked and it reaches desired consistency
- Stir in lemon juice and fresh parsley
More Cauliflower Rice
- Loaded Cauliflower Mac and Cheese
- Cilantro Lime Cauliflower Rice
- Korean Beef Cauliflower Rice Bowls
- Paleo Shrimp and Grits
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- 1 large head of cauliflower
- 1 teaspoon olive oil
- ½ pound hot Italian turkey sausage, casings removed
- 1 small white onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, seeded and diced
- 2 cloves garlic, minced
- ¼ - ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- juice of 1 lemon
- ½ cup fresh parsley, chopped
- Remove cauliflower florets from stem. Pulse in food processor until rice-like. (You can also grate the rice by hand.) Set aside.
- Heat the olive oil over medium-high heat in a large skillet. Add turkey sausage and cook, breaking it up, until mostly cooked. Add onion, celery, and green bell pepper; cook until sausage is cooked through and the veggies have softened. Add cauliflower, garlic, cayenne pepper, salt, and black pepper. Cook, stirring frequently, until the caulfilower has reached desired consistency, 3 - 5 minutes. Remove from heat and stir in parsley and lemon juice.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 392Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 104mgSodium: 1390mgCarbohydrates: 29gFiber: 12gSugar: 13gProtein: 37g