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!