This sausage and cauliflower rice skillet made with peppers is an incredibly easy keto cauliflower rice recipe that is ready in no time!
I make a lot of cauliflower rice because rice is what I missed the most when I started a low carb diet. So I’m constantly experimenting with new ways to dress it up so I don’t get bored of it.
This sausage and cauliflower rice recipe is really easy and delivers so much flavor for so little effort and that’s one of my favorite things about it. And also the fact that the ingredients are things I usually have already in my house, makes this an absolute winner in my books.
It is also incredibly nutritious with 16g of protein, and a good amount of vitamin A and C altogether in one plate. You can’t go wrong with this recipe!
If you want to try something different, check out this riced broccoli recipe. Delicious!
Ingredients Used
- Cauliflower rice: You can make it from scratch or buy it from your local grocery store.
- Sausage: Any brand will do but be sure to check for hidden carbs and sugars.
- Vegetables: I use just onions and red bell peppers. Feel free to dress it up some more with your favorite low carb vegetables.
- Spices: Cayenne pepper, thyme, curry, bouillon powder, smoked paprika, and salt. You can always use your favorite spices!
- Olive oil: For sautéing the vegetables and browning the sausage.
How to Make Sausage Cauliflower Rice
- Next, fry the sausages in olive oil and when done, take them out and set them aside in a colander to drain the excess oil. If you didn’t cut the sausages before frying, wait for them to cool down a bit before chopping them.
- Add 2 tablespoons of olive oil to another pan or you can drain out the oil from the first pan and use it. Add the chopped bell peppers and onions and stir. Let it fry for a few minutes, add some salt and bouillon powder, and then fry for a few more minutes.
- Add the sausages and the cayenne pepper, smoked paprika, and curry. You can mix and match spices or use any you prefer.
- Let it fry for about 2 minutes to give the sausage some time to absorb the flavors, then pour in the cauliflower rice.
- Stir thoroughly and adjust the spices if you wish. Then let it cook some more for a few minutes on medium heat.
This recipe contains 4 servings and has 3 net carbs per serving. This keeps well in the fridge for 3-4 days.
What can I eat this recipe with?
This meal is a balanced and complete meal by itself since it has enough protein and vegetables so you don’t need to eat it with anything.
But if you wish, you can add a side of salad like this keto coleslaw, cauliflower potato salad, or bacon broccoli salad.
Tips when making this recipe
- If you like your vegetables a bit crunchy, let them fry for only 5 minutes before you add the sausages.
- You can reduce the heat by omitting the cayenne pepper or increase it if you wish.
- For a wonderful variation, try making this recipe with keto shirataki rice!
Need more cauliflower rice recipes? Try these:
Mushroom Cauliflower Rice with Peppers
Also, check out this awesome list of delectable cauliflower rice recipes!
📖 Recipe
Sausage and Cauliflower Rice Skillet
Ingredients
- 1 lb cauliflower rice
- 2 tablespoon olive oil
- 4 sausage chopped
- 1 red bell pepper chopped
- 1 onion chopped
- ½ teaspoon cayenne pepper
- ½ teaspoon thyme
- ½ teaspoon bouillon powder
- ½ teaspoon smoked paprika
- ½ teaspoon curry
- ½ teaspoon salt or to taste
- parsley optional garnish
Instructions
- Add olive oil to a pan and add the chopped sausages.4 sausage, 2 tablespoon olive oil
- Fry for a few minutes, then take out and set aside.
- Add the bell peppers and onions to the pan.1 red bell pepper, 1 onion
- Add salt and bouillon powder and stir fry till the vegetables are soft.½ teaspoon bouillon powder, ½ teaspoon salt or to taste
- Add the sausages, cayenne pepper, smoked paprika, thyme, and curry.½ teaspoon cayenne pepper, ½ teaspoon smoked paprika, ½ teaspoon curry, ½ teaspoon thyme
- Fry for about 2 minutes and pour in the cauliflower rice.1 lb cauliflower rice
- Stir till the cauliflower rice is well mixed in and let cook for 5 – 10 minutes on medium heat.
- Garnish with parsley and enjoy!parsley
Notes
- If you like your vegetables a bit crunchy, let them fry for only 5 minutes before you add the sausages.
- You can reduce the heat by omitting the cayenne pepper or increase it if you wish.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
ohmygoodness. I was nervous because I've never had curry before, but I absolutely love this. it's delicious!
Hi Anna, I'm glad to hear you gave this recipe a try and loved it!
Hello i'm making this today sounds so good
I hope you enjoyed it, Carolyn!
This was delicious! I use smoked jarred red peppers, so I always have all the ingredients on hand. I really liked the mix of seasonings. It's so good that it's hard to stop eating it. Thank you!
Smoked peppers will give it so much flavor! I'm glad you enjoyed the recipe.
This is very nice flavor and used all the ingredients I needed to use up today. I doubled the recipe and plan on freezing some. Thanks for suggesting the creative use of spices. It's very enjoyable!
You're welcome, Kabby!
Have you tried using vegan sausage? The recipe looks delicious but I don’t eat meat sausage.
You should be able to use any type of sausage.
This was really good and filling! It would be good with a couple chunks of pineapple but that’s not low carb. I sprinkled some mozzarella on mine.
I'm glad you enjoyed it, Lori!
This was delicious, Tayo—thank you so much! I added some shredded cabbage I needed to use up. So satisfying, it’s hard to believe it’s not real rice.
I'm so glad you enjoyed it, Laura! Thanks for your feedback 🙂
What kind of bouillon powder do you use? I have never cooked with it before. the link takes you to 3 different flavors.
thank you,
Kathy
I use beef or chicken for most of my recipes.