Skillet Dinner with Sausage & Cauliflower
Looking for an easy skillet dinner? This easy to make dinner has sausage and cauliflower, making it a great tasting healthy dinner.
This is a wonderful take on a skillet full of delicious ingredients. It’s a one-pan dinner, and it’s full of flavors you’re sure to love. Whether you’re making this for a bunch, or to have on hand, it’s great left over and will leave your family, or guests asking for more. This can be served with a side salad for a healthy balanced meal.
What to Serve with Skillet Dinner
There are a lot of great tasting side ideas that can go with this skillet dinner with sausage and cauliflower. You can try:
Variations to Sausage and Cauliflower Skillet Dinner
- Vegetables: The great thing about this recipe is that you can add as many extra vegetables as you like. Add carrots or tomatoes or what ever else you like.
- Soy Sauce: I use Worcestershire Sauce but you can change that with soy sauce for a slightly different flavor.
Ingredients for Skillet Dinner
- pork sausage
- onion
- celery
- green bell pepper
- chicken bullion cubes
- Worcestershire sauce
- Garlic
- Garlic salt
- Pepper
- Frozen riced cauliflower
How to Make Skillet Dinner with Sausage and Cauliflower
Cook the sausage in a large non-stick skillet over medium heat, until brown, and no pink remains. Remove cooked sausage to a paper towel, and pour fat from pan.
Wipe pan with paper towels, and return sausage to pan. Add onion, celery, bell pepper, chicken bullion dissolved in 2 cups of water, Worcestershire sauce, minced garlic, garlic salt, and ground pepper, and stir well.
Remove the riced cauliflower from the freezer, and break up frozen riced cauliflower in the bag before opening. Add cauliflower to skillet, and stir all together.
Cover skillet, and cook on low heat for 30 minutes, stirring about every 10 minutes.
When skillet mix up is done, serve immediately. Enjoy!
Skillet Dinner with Sausage and Cauliflower
Ingredients
- 1 pound of pork sausage we used Maple flavor
- 1 small onion chopped
- 4 ribs celery chopped
- 1 green bell pepper chopped
- 2 chicken bullion cubes dissolved in 2 cups of water
- 3 Tablespoons of Worcestershire sauce
- 1 teaspoon minced garlic
- 1 teaspoon garlic salt
- 1 teaspoon fresh ground pepper
- 1 package frozen riced cauliflower
Instructions
- Cook the sausage in a large non-stick skillet over medium heat, until brown, and no pink remains. Remove cooked sausage to paper towel, and pour fat from pan. Wipe pan with paper towels, and return sausage to pan.
- Add onion, celery, bell pepper, chicken bullion dissolved in 2 cups of water, Worcestershire sauce, minced garlic, garlic salt, and ground pepper, and stir well.
- Remove the riced cauliflower from the freezer, and break up frozen riced cauliflower in the bag before opening. Add cauliflower to skillet, and stir all together.
- Cover skillet, and cook on low heat for 30 minutes, stirring about every 10 minutes. When skillet mix up is done, serve immediately. Enjoy!
