Keto Dinner | Cauliflower Rice Skillet with Zucchini and Kielbasa

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Keto Dinner | Cauliflower Rice Skillet with Zucchini and Kielbasa

Carol Blair
Tuesday, 22 October 2019

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This is the one-pot low-carb dinner you’ve been waiting for! It’s an easy skillet-meal, perfect for a weeknight, but doesn’t have loads of pasta or rice. Just cauliflower shredded to look like rice. Plus zucchini and kielbasa. What’s not to love? 

The other day Eric and I stopped at Kohl’s to get our free Twix Bites. I don’t shop at Kohl’s much, but apparently my mom does, and she’s always giving me the free 10 bucks they send you in the mail.

Enter the sausage zucchini skillet recipe. Another low carb dinner winner! However, my kids did let me know that it would be better if I put less green stuff in there. Sorry, kids, you have to eat good green stuff every once in a while. Haha. So I didn’t take away the green stuff, but I did add more sausage. 

I love that grocery stores often offer riced cauliflower in the produce section and freezer section now days. Makes the prep that much easier and faster! Just grab a bag of frozen riced cauliflower and keep it in the freezer for when you want to make a quick skillet dinner or for whatever else you use riced cauliflower.

Cauliflower Rice Skillet with Zucchini and Kielbasa

Serves Serves 6-8    

Ingredients

  •  1 tablespoon dijon mustard
  •  2 medium zucchini, sliced lengthwise and chopped
  •  1 and 1/2 cups frozen peas
  •  1/2 or 1 cup cheddar cheese, shredded
  •  juice from half a lemon
  •  2 teaspoons salt
  •  1/2 teaspoon pepper
  •  1/4 teaspoon cayenne pepper
  •  2 medium heads cauliflower
  •  1 tablespoon olive oil
  •  1 pound kielbasa sausage, sliced into bite-size pieces
  •  1/4 cup butter (half stick)*

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Instructions

  1. First, Begin by preparing your cauliflower. Chop each head in half, then into quarters, then separate the florets from the stem in one slice. (see photos)
  2. Second, Chop the cauliflower into 1 or 2 inch pieces. Don't worry about keeping the florets pretty-looking, your pulverizing them anyway.
  3. Next, Pulse the cauliflower in a food processor in batches. I usually do 3 batches per head of cauliflower. This sounds like a lot, but it only takes about 4-5 one-second pulses for each batch, so it doesn't take too long. Pulse only until the cauliflower looks like rice.
  4. Transfer all the cauliflower rice to a bowl and set aside.
  5. In a large, wide-bottomed skillet, heat 1 tablespoon olive oil over medium high heat. When it is shimmering, add the sliced kielbasa and spread it out into one layer. Let cook for about 3 minutes, then stir occasionally until browned on all sides, another 2-3 minutes.
  6. Remove the sausage with a slotted spoon to a plate and set aside.
  7. Add a half stick of butter to the rendered sausage fat, keeping the heat a little over medium. When it is hot, add all of the cauliflower rice. Stir occasionally for about 10 minutes uncovered.
  8. Add the lemon juice, salt, pepper, cayenne pepper, and dijon mustard.
  9. Add the chopped zucchini and stir. Cook for another 5 minutes uncovered.
  10. Continue cooking until the cauliflower rice and zucchini are tender.
  11. Add the peas and kielbasa and stir until warmed.
  12. Turn off the heat, even out the top, and sprinkle with cheese. At this point you can either put a lid on and wait a few minutes to melt the cheese, or you can transfer to a broiler for a minute or so.
  13. You could serve this with bread, green salad, fresh fruit, etc.


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