Keto Sausage And Wild Cauliflower Rice Casserole Food

LOW CARB CAJUN SAUSAGE AND CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 425 F.
• Heat the olive oil over medium high heat and add the sausage bits. Cook just until lightly browned, about 1-2 minutes per side and set aside.
• Add the onion and garlic and saute for 1-2 minutes or until fragrant and soft.
• To a lightly greased 13x9" casserole dish, add the cooked sausage, onions, garlic, cauliflower rice (still frozen), bell peppers, kidney beans, diced tomatoes (without the juice), cajun seasoning and a generous pinch of salt and pepper. Mix to combine and break up any cauliflower rice chunks. Press lightly down.
• Bake for 20 minutes or until the cauliflower rice is tender and hot, and the sausage is cooked through.

LOADED CAULIFLOWER RICE CASSEROLE

Steps:

• Pre-heat oven to 400F. Combine riced cauliflower, butter, garlic, chives, sour cream, 2 cups of the cheese, and bacon (reserve 1/4 cup for garnish), in a large mixing bowl. Taste and season with salt and pepper.
• Pour into a 9x9 casserole dish. Top with the remaining cheese and bacon.
• Bake in the pre-heated oven, uncovered, for 20 minutes.
• Serve

KETO CHEESY CAULIFLOWER RICE WITH SAUSAGE

Steps:

• Add the ground sausage to a skillet, and saute until completely browned. Drain any excess fat, and set aside.
• To the same skillet, add the butter and riced cauliflower over medium heat. Cook until the cauliflower has just begun to soften.
• Stir in the cream cheese until completely melted.
• Add the heavy whipping cream and stir in the shredded cheddar cheese until melted and combined.
• Mix in the ground sausage as well as salt and pepper to taste.
• Garnish with green onions and serve.

SMOKED SAUSAGE AND CAULIFLOWER FRIED RICE

Steps:

• In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add sausage; cook about 3 minutes, stirring occasionally, until lightly browned. Add broccoli and bell pepper; cook 5-6 minutes, stirring occasionally, until broccoli is bright green and slightly tender. Remove mixture to a plate.
• Wipe skillet clean-careful, may be hot-reduce heat to medium, and add 1 tablespoon oil. Add eggs. Cook 2-3 minutes until set, stirring once or twice. Transfer to a cutting board and cut into 1/2-inch pieces.
• Return skillet to stove over medium-high. Add remaining 1 tablespoon oil. Add cauliflower; cook, undisturbed, until softened and lightly toasted, about 4 minutes. Remove from heat. Stir in soy sauce, sesame oil, sugar, pepper, sausage mixture, and egg. Divide among plates and top with cilantro.

CAULIFLOWER RICE SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375F/190C and spray a casserole dish with nonstick spray. (I used a dish that was 8" x 11" but any size close to that will work.)
• Take the cauliflower rice out of the freezer and let it thaw while you start the recipe.
• Chop mushrooms, onion, and green bell pepper and slice green onions.
• Heat 2 tsp. oil in a large non-stick frying pan and cook sausage over medium-high heat until it's nicely browned. We use a potato masher (affiliate link) to break the meat apart as it cooks.
• Remove sausage to a bowl, add another teaspoon of oil, add chopped mushrooms, and cook until mushrooms have released their liquid and all liquid has evaporated. Transfer mushrooms to the bowl with the sausage.
• Heat another 2 tsp. oil in the frying pan; then add onions and green pepper and cook until they are barely starting to brown. (You need this much oil for the cauliflower rice, which will be added next.)
• Add spices and cook 2 minutes more.
• Add cauliflower rice to the pan with onions and peppers and heat for a couple of minutes. Season with salt and fresh-ground black pepper to taste.
• Add the cooked sausage and mushrooms to the pan and gently combine with other ingredients. Then add 1 cup grated mozzarella and stir to distribute the cheese in the mixture.
• Put the mixture into the casserole dish and sprinkle the other cup of cheese over the top.
• Bake about 25 minutes, or until the top is starting to lightly brown.
• Serve hot, garnished with diagonally-sliced green onions if desired.