Chicken Sausage and Mushroom-Cauliflower "Risotto"
Ingredients
- 1 Tbsp avocado oil, divided
- ½ (16-oz) pkg nitrite-free Italian chicken sausage, casings removed
- 1 lb head cauliflower, finely chopped (2½ cups)
- 1 (8-oz) pkg sliced mushrooms
- ½ cup chopped onion
- ⅓ cup organic chicken broth
- 1 Roma tomato, chopped
- 1½ Tbsp chopped fresh sage
- 1 tsp fresh lemon juice
Instructions
- Heat ½ Tbsp oil in a deep skillet over medium heat.
- Add sausage, and cook 8 minutes, stirring to crumble. Remove from skillet, and set aside.
- Heat remaining ½ Tbsp oil in same skillet over medium heat.
- Add cauliflower, mushrooms and onion; cook, stirring occasionally, 5 minutes.
- Add broth, and cook 10 minutes or until most of liquid is evaporated and cauliflower is tender.
- Stir in reserved sausage, tomato, sage and lemon juice.
- Season with salt and pepper to taste.
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