Italian Cauliflower Rice Skillet Food

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!

HEALTHY SICILIAN CAULIFLOWER RICE

Steps:

• Soak the raisins in warm water until plump, about 15 minutes. Drain and set aside.
• Meanwhile, trim the cauliflower florets, cutting away as much stem as possible. In three batches, break up the florets into a food processor and pulse until the texture resembles that of couscous.
• Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking the onions, stirring frequently, until the edges are golden brown and the onions have softened, about 6 minutes. Add the almonds, raisins, capers, garlic, lemon zest and red pepper flakes, and cook, stirring, until the almonds are golden, about 3 minutes.
• Add the cauliflower to the skillet, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes.
• Spoon the cauliflower into a large serving bowl, garnish with parsley and season to taste with salt. Serve warm.

ROASTED ITALIAN CAULIFLOWER

Steps:

• Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.