Cauliflower rice is one of the best low carb substitutes for those starchy foods we have all enjoyed but no longer eat on keto. Since cauliflower is so mild in flavor, it absorbs the seasonings and sauces you add to it, making it a great base in many dishes. Roasted, riced, or “mashed” shows the vegetable’s true versatility beyond streamed or raw florets. This casserole will turn even the biggest cauliflower non-believer into a fan, because of the delicious sausage and cheese that accompany it. Another easy weeknight meal makes this a true winner.
While heating olive oil in a large pan over medium heat, I chopped the onion, red pepper, and jalapeños into small pieces. I used two medium jalapeños but you could use more or less, depending on personal preference.
I first cooked the onions in peppers until fragrant and the onions were slightly translucent, then seasoned with salt and pepper. I sliced the sausage links into coins and then added them to the pan to warm through.
Next I stirred in the riced cauliflower and mixed everything together. Since I used frozen cauliflower I only cooked it for 2-3 minutes. If you start with raw cauliflower, I would probably cook it for at least 5 until the “rice” is more tender. I topped the mixture with cheese and put the pan in the oven for 10 minutes until the cheese melted. If you do not have an oven-safe pan, you can first transfer the mixture to an 8×8 baking dish, top with cheese, and then bake. This is delicious! I love the flavor from the sausage and the bite from the peppers. You could use any type of sausage you prefer, but this cajun andouille is fantastic.