Low Carb Cajun Sausage with Cauliflower Rice Recipe (2024)

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For the Sausage

• ¼ medium head of cauliflower*
• ½ cup water*
• ½ teaspoon kosher salt*
• 2 Tablespoons olive oil
• 2 12 oz packages of Aidells® Cajun-Style Andouille Sausage , sliced into 1/2″ discs**
• 1 ½ cups onion , medium dice
• 1 cup celery , medium dice
• 1 cup bell pepper , medium dice
• 1 teaspoon kosher salt , to taste
• several grindings black pepper , to taste
• 1-3 teaspoons cajun seasoning , to taste. Do use one that contains both herbs and spices
• 1 cup each yellow and orange bell pepper , medium dice
• 1 14.5 oz can diced tomato , undrained
• ½ cup water or chicken broth
• your favorite hot sauce , to taste

For the Cauliflower Rice

• ¾ medium head cauliflower
• 2 Tablespoons olive oil

For the Sausage

• Cut out most of the core of the cauliflower and discard or compost. Break the cauliflower into medium florets.

• Place in a small saucepan with the water and salt. Bring to a boil, reduce to a simmer and simmer until easily pierced with a fork, about 10-12 minutes. Drain and set aside.

• Heat a large saute pan over medium heat. Add the oil and heat until it shimmers.

• Place the Andouille Sausage in the pan and cook, stirring and tossing occasionally, until nicely browned, about 8 minutes. Remove the sausage from the pan and set aside on paper towels.

• Add the onions, celery, and green pepper (trinity) to the same pan along with the salt, black pepper, and your preferred amount of Cajun seasoning. Saute for 5 minutes, or until the onions are translucent and the celery and peppers have softened up some.

• Add the yellow and orange bell pepper and saute for an additional 3 minutes.

• While the peppers are cooking, place the reserved cauliflower and about half of the tomatoes in the jar of your blender. Blend until you have a creamy puree.

• Add the puree, the rest of the tomatoes and the water or broth to the pan and simmer about 5-7 minutes.

• Taste and add hot sauce to taste. You may also need to add a bit more salt and/or pepper, so adjust to taste.

• Serve over cauliflower rice.

For the Cauliflower Rice

• Preheat the oven to 400F.

• Remove most of the core of the cauliflower and then cut into small florets. In 3 or 4 batches, pulse the florets in the food processor until they are about the size of grains of rice.

• Toss the cauliflower with the olive oil. Do not add salt or it could get soggy.

• Spread the cauliflower out on a parchment-lined sheet pan and roast for 10-12 minutes, until the cauliflower is fairly tender but not browned. Toss after about 5 minutes to ensure even cooking.

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*If you are not eating paleo and dairy isn’t an issue for you, you can substitute 1/2 cup of heavy cream for the pureed cauliflower in the dish. It’s entirely up to you. If you do use heavy cream, just skip steps 1 & 2 and add the cream along with the diced tomatoes. No need to break out your blender then, in that case.

You can use store-bought riced cauliflower if you don’t want to bust out your food processor.

**You can use 1 package of sausage instead of two if you don’t want as much meat in your meal.

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