Sausage & Cauliflower Skillet

2 serving
20 Minutes

Ingredients

1 tbsp Extra Virgin Olive Oil
1/2 cup Shallot (finely chopped)
8 ozs Pork Sausage (casings removed)
4 cups Cauliflower Rice
3 tbsps Water
Sea Salt & Black Pepper (to taste)
1 tbsp Chives (optional, chopped)

Nutrition

Amount per serving
Calories512
Fat39g
Carbs18g
Fiber5g
Sugar7g
Protein19g

Directions

1Heat the oil in a large non-stick pan over medium heat. Add the shallot, then the sausage. Cook for four to six minutes or until cooked through, breaking the meat up as it cooks. Set aside.
2Increase the heat to medium-high. Add the cauliflower rice in an even layer, and cook without stirring. Leave for two to three minutes or until starting to turn golden on one side. Stir, add the water and season with salt and pepper. Cover and cook for two more minutes or until tender.
3Add the sausage mixture back to the pan. Cook until heated through.
4Garnish with chives, if desired. Enjoy!

Notes

Leftovers:Refrigerate in an airtight container for up to three days.
Serving Size:One serving is approximately two cups.
No Pork:Use turkey or chicken sausages instead of pork.
Additional Toppings:Chopped parsley, cilantro, green onions, and/or hot sauce.