Hello, easy and delicious weeknight meal! This sausage cauliflower skillet comes together in one pan on the stove, in just 20 minutes. It’s packed with delicious flavor from the lemon, rosemary, and garlic, and has lots of veggies. It’s fresh and flavorful and you will definitely want to add it to your weekly meal rotation.
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Let the cooking begin!
The steps:
- On a large skillet, you will first brown the chicken sausage in a little extra virgin olive oil.
- Once it starts to brown, you’ll add the cauliflower and red onion, stir and cook until they starts to soften.
- Then, you’ll add the red pepper and cook until all the veggies are fork-tender.
- Next, you’re going to season everything with salt and red pepper flakes. It will be a generous sprinkle of salt, about 1/2-3/4 tsp. The red pepper flakes will just be a little sprinkle, but you can taste it and add more if you want more spice.
- To add more flavor, you will next stir in the minced garlic.
- Then, you’ll toss the greens in the mix and stir and cook until the greens are wilted.
- Finally, add the juice from half a lemon, and about 2 tablespoons of chopped rosemary leaves. Stir the mixture together and you’re done!
- This meal is so yummy. It goes great with a piece of garlic toast, or another favorite side dish.
Substitutions:
- I don’t have a lot of substitution suggestions for this recipe, but you can use your favorite beef sausage links, my favorite is Teton Waters Ranch, in place of the chicken sausage.
- Other subs you can make will be simple ones, like an orange pepper instead of a red, garlic powder instead of fresh, or kale instead of mixed greens.
Recommended kitchen items:
- 12in Cast iron skillet. These are so versatile. They can go from the stovetop to the oven and are one of the cleanest cooking pans out there. I don’t have a link to the exact one I have, but linked is a very similar one.
- Teak wood spoon. This set is beautiful. I love using wooden utensils, because they don’t scratch your pots and pans.
- Lemon squeezer. This large capacity stainless steel citrus juicer is great because it’s easy to squeeze, and it fits large lemons and any size limes.
- Garlic press. Oh man, I love this thing. No more fiddling with garlic cloves, you just smash them instead.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
20 Minute Sausage Cauliflower Skillet
(Paleo, Whole30, GF, DF, Soy free, Egg free, Nut free)
Ingredients
- 2-3 Tbsp extra virgin olive oil
- 12 oz chicken sausage sliced into rounds
- 1 head cauliflower cut into florets
- ½ red onion sliced
- 1 red pepper diced
- ½-¾ tsp sea salt or to taste
- 1-2 pinches red pepper flakes or to taste
- 3 cloves garlic minced
- 2 cups loosely packed mixed greens (I used super greens)
- ½ medium lemon juiced
- 2 Tbsp fresh rosemary leaves chopped
Instructions
- Heat a large skillet over medium-high heat and add the extra virgin olive oil.
- Add the chicken sausage pieces to the pan and stir and cook until they start to brown.
- Next, add the cauliflower florets and red onion to the pan. Stir and cook for a couple of minutes, until they just start to soften.
- Add the diced red pepper to the skillet and cook until the all the veggies are fork-tender, stirring occasionally.
- Season the mixture with salt and red pepper flakes, then add the minced garlic and mixed greens. Stir and cook until the greens are wilted.
- Pour the lemon juice over the mixture and stir in the rosemary leaves. Enjoy!
