You won’t even know it’s not a pasta bake! Try this traditional baked Italian dish using cauliflower rice, chicken and sausage. All the flavor without all the carbs and calories. A fresh green salad completes the meal!
Ingredients:
1 medium head cauliflower
2 cups chicken broth
1 Tbsp olive oil
1 pound boneless chicken breasts, cut into bite-size pieces
1/2 pound Italian-seasoned chicken or turkey sausage, casings removed
1 medium onion, about 1 cup, diced
4 cloves garlic, minced
1 tsp Italian seasoning
1 28-ounce can Italian-seasoned crushed tomatoes
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
Sea salt and freshly ground pepper to taste
Heat the oven to 350 degrees F and lightly grease a 9×13-inch baking dish with olive oil.
Cut the cauliflower head in quarters. Slice away the leaves and stem and, with an angled cut, cut away the core from each quarter of the cauliflower head. Cut into bite-sized florets. Place half the florets in a container of a food processor fitted with a metal blade. Cover and pulse multiple times until cauliflower resembles the size of rice. Repeat with other half. (You will have close to 4 cups of cauliflower rice.)
Bring chicken broth to a boil over high heat. Add the cauliflower rice. Cover and boil for 2 minutes then reduce heat to medium and cook for 10 to 15 minutes or until cauliflower is soft, not chewy. Remove from heat and drain into a fine-meshed strainer gently pressing on the cauliflower to remove excess liquid. Set aside.
Place a 10-inch skillet over medium-high heat. Add the olive oil and then, when the pan is hot, add the chicken and sausage. Use a spoon to break up the sausage and cook for 8 to 12 minutes, or until the meats are cooked through. Add the onion, garlic and Italian seasoning to the pan with the meats. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Stir in the crushed tomatoes and cook for another 10 to 15 minutes or until sauce has reduced by one-third. Turn off the heat and taste the sauce. Add salt and pepper to taste.
Add the cauliflower to the skillet and stir to combine. Spread the mixture in the prepared baking dish and distribute evenly. Sprinkle mozzarella and Parmesan cheeses evenly over the top. Place in the middle of the oven and bake for 25 minutes or until heated through and the sauce is bubbling. Let stand for 5 minutes before serving. Makes 6 to 8 servings.
Print original recipe at: http://insidekarenskitchen.com/cauliflower-rice-chicken-and-sausage-italian-bake/
