Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
65 min. |
75 min. |
4 |
0 |
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.
Ingredients:
| 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 |
Instructions:
| 1 | First 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. |
| 2 | Heat 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. |
| 3 | Add 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.) |
| 4 | Keeps 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. |
| 5 | Plate 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. |
