#Yummy #Low #Carb #Sausage #and #Peppers #over #Cauliflower #Mash
Your family's favorite food and drink !
Low Carb Sausage and Peppers over Cauliflower Mash
Sausage and peppers, one of the most quintessential Italian comfort foods, gets lightened up in this healthier weeknight version by serving it over creamy cauliflower puree. Lighten it further by using turkey instead of pork sausage.
Ingredients
Low Carb Sausage and Peppers
1 lb sweet italian sausage pork or turkey
1 tsp olive oil
1 red bell pepper sliced into 1/2" strips
1 green bell pepper sliced into 1/2" strips
1 yellow onion sliced into 1/2" strips
2 cloves garlic chopped
1 tbsp balsamic vinegar
1 28-oz can diced fired roasted tomatoes
1 tsp dried basil
1 tsp dried parsley
1/2 - 1 tsp red pepper flakes optional
1/2 tsp dried oregano
1 tsp sea or kosher salt
3 tbsp fresh chopped basil
Creamy Cauliflower Puree
1 head cauliflower cut into florets
1 c chicken broth
1/2 tsp sea or kosher salt plus more to taste
1/4 - 1/2 c shredded parmesan cheeese
Instructions
1.Start the cauliflower mash. Combine the cauliflower florets and chicken broth in a 4-quart sauce pot. Place over a high flame and heat until the liquid comes to a boil. Cover, reduce to medium/medium-low to maintain a simmer, and steam until the cauliflower is very soft, approximately 20 minutes.
2.Heat dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the sausages and sautee 1-2 minutes per side, until browned. The sausage does not need to be fully cooked through at this stage.
3.........................
4.........................
Get Full Recipe ==> @ oursaltykitchen.com
Low Carb Sausage and Peppers over Cauliflower Mash
Sausage and peppers, one of the most quintessential Italian comfort foods, gets lightened up in this healthier weeknight version by serving it over creamy cauliflower puree. Lighten it further by using turkey instead of pork sausage.
Ingredients
Low Carb Sausage and Peppers
1 lb sweet italian sausage pork or turkey
1 tsp olive oil
1 red bell pepper sliced into 1/2" strips
1 green bell pepper sliced into 1/2" strips
1 yellow onion sliced into 1/2" strips
2 cloves garlic chopped
1 tbsp balsamic vinegar
1 28-oz can diced fired roasted tomatoes
1 tsp dried basil
1 tsp dried parsley
1/2 - 1 tsp red pepper flakes optional
1/2 tsp dried oregano
1 tsp sea or kosher salt
3 tbsp fresh chopped basil
Creamy Cauliflower Puree
1 head cauliflower cut into florets
1 c chicken broth
1/2 tsp sea or kosher salt plus more to taste
1/4 - 1/2 c shredded parmesan cheeese
Instructions
1.Start the cauliflower mash. Combine the cauliflower florets and chicken broth in a 4-quart sauce pot. Place over a high flame and heat until the liquid comes to a boil. Cover, reduce to medium/medium-low to maintain a simmer, and steam until the cauliflower is very soft, approximately 20 minutes.
2.Heat dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the sausages and sautee 1-2 minutes per side, until browned. The sausage does not need to be fully cooked through at this stage.
3.........................
4.........................
Get Full Recipe ==> @ oursaltykitchen.com
