There are days when all I want is a meal that makes me feel all warm and cozy, but I also want something that’s healthy. This cheesy cauliflower rice skillet with Italian sausage checks all the boxes. Tons of veggies? Check. Spicy Italian chicken sausage for a bit of a kick? Now we’re talking. Top everything off with a layer of gooey, melty mozzarella cheese? Yes please. The combo of tomato sauce and mozzarella cheese is one of my favorites and using riced cauliflower and Italian chicken sausage lightens things up. Also I get to have all of this on my plate in less than 30 minutes? Another reason I love this dish is that it only uses one skillet. Because at the end of the day no one wants to wash any extra dishes, right? These are just a few of the reasons this cheesy cauliflower rice skillet with Italian chicken sausage is one of my favorite weeknight dinners.
How to make cauliflower rice
Cauliflower rice has become very popular in the last few years. Whether you’re following a Keto or Whole 30 diet, need to be gluten free or just want to up you’re daily servings of veggies cauliflower rice is a great option. With it’s popularity you can find prepackaged cauliflower rice in the produce or frozen food section but I find it easy enough to make my own. Just separate a whole cauliflower into florets and use your food processor with the shredder disk to cut the cauliflower into rice sized pieces. Use your cauliflower rice right away or freeze it for later use.
A Few Tips For Making Cheesy Cauliflower Rice Skillet with Sausage
– I use raw Italian chicken sausage that I take out of the case and brown in small pieces. You can certainly use slice precooked chicken sausage and the dish will come together even faster.
-Make sure you drain the crushed tomatoes through a mesh strainer, otherwise you’re final dinner will be a bit watery
-Keep the oven door cracked open a bit when you’re using the broiler. The cheese can go from golden brown and delicious to a burnt mess quickly if you don’t keep an eye on it.
Lastly, if you make this cheesy cauliflower rice skillet with sausage, be sure to leave a comment and/or give this recipe a rating!
Cheesy Cauliflower Rice Skillet with Sausage
Equipment
- Large Skillet
- Oven
Ingredients
- 2 tbsp olive oil
- 1 pound chicken sausage
- 8 oz portobello mushrooms quartered or sliced
- 1 tsp dried oregano
- 1 tsp dried basil
- 4 cups cauliflower rice
- 28 oz crushed tomatoes strained
- 2 cups shredded mozzarella
- salt and pepper to taste
Instructions
- Preheat your broiler on high.
- Remove casing from sausage and cut into bite sized pieces. In a large skillet heat olive oil over medium heat and brown the sausage.
- Add mushrooms, dried oregano and dried basil to the pan. Saute the mushrooms for 4-5 minutes until the mushrooms have browned and released some liquid.
- Add cauliflower rice, strained tomatoes, salt and pepper to the pan. Stir to combine everything and cook for 5 minutes for the cauliflower rice mixture to be heated through.
- Top the cauliflower rice and sausage with mozzarella cheese. Place the skillet in the oven and broil until golden brown and bubbly.
Patti says
This was a great recipe. I did add garlic and fresh basil and even though the cheese melted quickly it was even more lovely with a slightly brown topping! One skillet meal….the Best!
Brianna says
I’m so glad you liked it!