In a food processor, reduce cauliflower florets to a rice consistency, then nuke for 7 minutes in the microwave with 2 tablespoons water. Set aside.
Heat a large skillet over medium-high with 1 tablespoon olive oil. Add sausage and cook until browned on both sides, about 5 minutes. Remove from the skillet and set aside.
In the same skillet with 2 tablespoons olive oil, add the peppers and onion, and saute for 4-5 minutes. Add garlic, Italian seasoning, salt, and pepper, cook until fragrant, about 1 minute. Add about 1/2 cup of chicken broth and whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
Stir in the cooked cauliflower rice and sausage until combined. Adjust seasoning with salt and pepper, if necessary. Garnish with chopped parsley and serve immediately. Enjoy!
Serves 4
6 carbs per serving
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
In a food processor, reduce cauliflower florets to a rice consistency, then nuke for 7 minutes in the microwave with 2 tablespoons water. Set aside.
Heat a large skillet over medium-high with 1 tablespoon olive oil. Add sausage and cook until browned on both sides, about 5 minutes. Remove from the skillet and set aside.
In the same skillet with 2 tablespoons olive oil, add the peppers and onion, and saute for 4-5 minutes. Add garlic, Italian seasoning, salt, and pepper, cook until fragrant, about 1 minute. Add about 1/2 cup of chicken broth and whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
Stir in the cooked cauliflower rice and sausage until combined. Adjust seasoning with salt and pepper, if necessary. Garnish with chopped parsley and serve immediately. Enjoy!
Serves 4
6 carbs per serving
Notes
0
0