Cauliflower Risotto with Chicken Sausage

The first time I tried risotto was a very monumental day in my life.  I didn’t realize you could make rice dishes different ways and they all had different names.  I genuinely assumed you just fried it with chicken and that was how rice happened.  Cut to the point in my life where I don’t eat rice and found out you can shred cauliflower to replace it in any recipe and here we are!

Also.  I need you to read the ingredients on this sausage from Sunworks Farm.  I haven’t had sausage in almost 5 years so this made me very emotional.  The casing is beef collagen so it’s totally pork free.

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risotto

Ingredients for “Rice”

1 head of cauliflower

2 tomatoes, diced

1/2 yellow onion, minced

2 garlic cloves, minced

1/4 cup olive oil

1/2 tsp chili flakes

1/2 tsp sea salt

1/2 tsp cracked pepper

Ingredients for Sauce

1 butternut squash, peeled and diced

1/2 yellow onion, chopped

1/4 cup olive oil

salt and pepper for seasoning

2 cups vegetable broth

4 sausages

Instructions

Using a cheese grater or food processor, shred entire head of cauliflower.  In a large frying pan, fry onion and garlic in olive oil and season with salt, pepper and chilli flakes.  Add cauliflower and tomato and simmer covered on low for 15 minutes.

Preheat oven to 375F.  In a large mixing bowl, combine butternut squash, onion, olive oil, salt and pepper.  Spread across large baking sheet and roast for 30 minutes.  Once soft, remove and add to blender and purée with vegetable broth.

In a small frying pan, fry sausages and chop into chunks.

Combine sauce with cauliflower mixture and sausage.  Serve hot.

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2 thoughts on “Cauliflower Risotto with Chicken Sausage

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