Mushroom-Cauliflower "Risotto" with Italian Sausage
Arugula-Basil Salad
Ingredients
- 1¼ lb ground Italian pork sausage
- 3 Tbsp olive oil, divided
- 1 (2-lb) head cauliflower, finely chopped (about 5 cups)
- 1 (8-oz) pkg sliced mushrooms
- ½ onion, chopped
- ½ cup low-sodium chicken broth
- 2 Roma tomatoes, chopped
- 2 Tbsp chopped fresh sage (or use 2 tsp dried)
- 2 tsp fresh lemon juice
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook sausage in 1 Tbsp hot oil in a large, deep skillet over medium heat 4 to 5 minutes or until thoroughly heated. Remove from skillet.
- Cook cauliflower, mushrooms, and onion in 2 Tbsp hot oil in skillet 5 minutes, stirring occasionally.
- Add broth, and cook 10 minutes or until most liquid is evaporated and cauliflower is tender.
- Stir in sausage, tomatoes, sage, and lemon juice. Season with salt and pepper to taste. Top with cheese before serving.
Side Dish Ingredients
- 1 (5-oz) pkg arugula
- 6 Tbsp lemon vinaigrette
- 3 Tbsp chopped fresh basil
- 3 Tbsp slivered almonds
Side Dish Instructions
- Toss together arugula and vinaigrette in a large bowl. Top with basil and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
331
|
91
|
422
|
| Fat (g) | 23 | 9 | 32 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 24 | 2 | 26 |
| Carb (g) | 6 | 3 | 9 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 902 | 116 | 1018 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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