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Cauliflower Skillet
What you need
- 1 large head cauliflower, stem removed and broken into pieces
- 5-6 fresh roma tomatoes, chopped
- 2 hot italian sausage links, removed from casings
- 1 shallot sliced
- 1 large garlic clove, minced
- 2 Tablespoons chopped fresh basil
- 1 1/2 tsp kosher salt
- 1 tsp crushed red pepper flakes
How to make it
- In a large skillet or sauté pan, parboil cauliflower in water with 1 tsp kosher salt for 3-5 minutes
- Reserve about 1 cup of water from boiling cauliflower, then drain cauliflower in a collander
- Let cool slightly before chopping into largish pieces (large bite sized)
- Heat the same pan to medium and add olive oil
- Break up sausage into the olive oil and cook until well browned and cooked through
- Reduce heat to medium-low and add shallot and garlic - cook only about 30 seconds, stirring constantly
- Add chopped tomatoes and 1/2 tsp kosher salt and stir to scrape up brown bits from bottom of pan
- Add cauliflower and crushed pepper flakes
- Stir and cook until tomatoes break down and release juice
- Add half the basil and cook for 1-2 minutes
- At this point, you can continue to cook until cauliflower is done to your taste, or cover and place in a very low oven (150-175º) until ready to eat
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