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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

10 min.

65 min.

75 min.



Carrot and Cabbage Turkey Sausage with Chile Roasted Cauliflower

A great way to lesson the number of carbs in your meals is to substitute rice or pasta with roasted veggies such as cauliflower. 


1 large head of cauliflower roasted (see recipe linked in instructions)
1 lb. of turkey or pork fresh sausage
2 large carrots (rainbow or regular) sliced lengthwise in ribbons with a mandolin or sharp knife
1 cup of chopped red cabbage
1 tbsp. of olive oil
1/2 of a large white onion diced
1 clove of garlic minced.
1 small bulb of fennel diced (remove core and fennel green prongs)
1 tsp. of salt
Fresh ground black pepper to taste
1 half of a lime juiced


1First roast your head of cauliflower by following LWLA's chile-roasted cauliflower. Then set aside the cauliflower to cool while assembling the rest of the recipe.
2Heat a large cast iron skillet on medium high. Add olive oil, salt and pepper. Once heated, add onion, garlic and fennel. Sauté until translucent, careful not to burn the garlic.
3Add carrots to sauté. Once carrots appear soft (5 mins.) add the sausage and use a spatula or wood spoon to scrape the bottom of the pan and separate the sausage while browning (10-12 mins.)
4Keeps scraping and stirring mixture for another five mins. until sausage is well cooked (should appear with brownish ends and no pink showing.) Add the cabbage and sauté for 5 more mins. Turn heat off and squeeze lime juice.
5Plate an 1/4-1/2 cup of chile-roasted cauliflower onto each plate. Then top with sausage sauté. Serve with a side salad or favorite vegetable side.