This sausage pepper cauliflower rice skillet is an incredibly easy and super tasty 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 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!
Ingredients used in making sausage pepper cauliflower rice skillet
Cauliflower rice: You can make it from scratch or buy 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 frying the vegetables and sausage.
How to make this recipe
This recipe comes together really quickly and does not need a lot of monitoring when making it.
Start by chopping up the bell peppers and onions. I chop up the sausages before I fry them but you can fry them before chopping. It’s completely up to you.
Next, fry the sausages in olive oil and when done, take them out and set aside in a colander to drain the excess oil. If you didn’t cut the sausages before frying, wait for it 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.
I prefer adding some spices when frying so the flavors can really sink in. 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. The let it cook some more for a few minutes on medium heat.
Garnish with red pepper flakes and parsley or any other herbs and enjoy!
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 sausage pepper cauliflower rice skillet 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 low carb spicy coleslaw.
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.
Need more cauliflower rice recipes? Try these:
Tuna Stir Fry with Cauliflower Rice
Mushroom Cauliflower Rice with Peppers
Also, check out this awesome list of delectable cauliflower rice recipes!
Sausage Pepper Cauliflower Rice Skillet
Ingredients
- 1 lb cauliflower rice
- 2 tbsp olive oil
- 4 sausage
- 1 red bell pepper
- 1 onion
- ½ tsp cayenne pepper
- ½ tsp thyme
- ½ tsp bouillon powder
- ½ tsp smoked paprika
- ½ tsp curry
- ½ tsp salt or to taste
- Parsley to garnish
- Red pepper flakes to garnish
Instructions
- Chop up red bell peppers and onions.
- Chop up and fry sausages.
- Take out and set aside.
- Add 2 tbsp of olive oil to a pan and add the bell peppers and onions.
- Fry for about 5 minutes, add salt and bouillon powder and fry for 5 more minutes.
- Add the sausages and the other spices – cayenne pepper, smoked paprika, and curry.
- Fry for about 2 minutes and pour in the cauliflower rice.
- Stir till the cauliflower rice is well mixed in and let cook for 5 – 10 minutes on medium heat.
- Garnish with red pepper flakes and parsley.
- Serve and enjoy!
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.
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.