Cauliflower Rice Skillet with Zucchini and Kielbasa
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
31 mins
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Servings
6 Servings
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Calories
467 kcal
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Course
Main Course
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Cuisine
Polish
Cauliflower Rice Skillet with Zucchini and Kielbasa
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This is the one-pot low-carb dinner you've been waiting for! It's an easy skillet-meal, perfect for a weeknight, but doesn't have loads of pasta or rice. Just cauliflower shredded to look like rice. Plus zucchini and kielbasa. What's not to love?
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Ingredients
- 2 medium heads cauliflower
- 1 tablespoon olive oil
- 1 pound kielbasa sausage sliced into bite-size pieces
- 1/4 cup butter half stick*
- lemon juice juice from half a lemon
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Dijon mustard
- 2 medium zucchini sliced lengthwise and chopped
- 1 & 1/2 cups frozen peas
- 1/2 cup cheddar cheese shredded
Instructions
- Begin by preparing your cauliflower. Chop each head in half, then into quarters, then separate the florets from the stem in one slice. (see photos)
- Chop the cauliflower into 1 or 2 inch pieces. Don't worry about keeping the florets pretty-looking, your pulverizing them anyway.
- Pulse the cauliflower in a food processor in batches. I usually do 3 batches per head of cauliflower. This sounds like a lot, but it only takes about 4-5 one-second pulses for each batch, so it doesn't take too long. Pulse only until the cauliflower looks like rice.
- Transfer all the cauliflower rice to a bowl and set aside.
- In a large, wide-bottomed skillet, heat 1 tablespoon olive oil over medium high heat. When it is shimmering, add the sliced kielbasa and spread it out into one layer. Let cook for about 3 minutes, then stir occasionally until browned on all sides, another 2-3 minutes.
- Remove the sausage with a slotted spoon to a plate and set aside.
- Add a half stick of butter to the rendered sausage fat, keeping the heat a little over medium. When it is hot, add all of the cauliflower rice. Stir occasionally for about 10 minutes uncovered.
- Add the lemon juice, salt, pepper, cayenne pepper, and dijon mustard.
- Add the chopped zucchini and stir. Cook for another 5 minutes uncovered.
- Continue cooking until the cauliflower rice and zucchini are tender.
- Add the peas and kielbasa and stir until warmed.
- Turn off the heat, even out the top, and sprinkle with cheese. At this point you can either put a lid on and wait a few minutes to melt the cheese, or you can transfer to a broiler for a minute or so.
- You could serve this with bread, green salad, fresh fruit, etc.
Notes
- *You can use half olive oil and half butter.
Nutrition Information
Show Details
Serving
1cup
Calories
467kcal
(23%)
Carbohydrates
19g
(6%)
Protein
20g
(40%)
Fat
36g
(55%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
83mg
(28%)
Potassium
1027mg
(29%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
774IU
(15%)
Vitamin C
119mg
(132%)
Calcium
142mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 467kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 20g | 40% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Potassium | 1027mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 774IU | 15% |
| Vitamin C | 119mg | 132% |
| Calcium | 142mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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