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Cauliflower Skillet

What you need

  1. 1 large head cauliflower, stem removed and broken into pieces
  2. 5-6 fresh roma tomatoes, chopped
  3. 2 hot italian sausage links, removed from casings
  4. 1 shallot sliced
  5. 1 large garlic clove, minced
  6. 2 Tablespoons chopped fresh basil
  7. 1 1/2 tsp kosher salt
  8. 1 tsp crushed red pepper flakes

How to make it

  1. In a large skillet or sauté pan, parboil cauliflower in water with 1 tsp kosher salt for 3-5 minutes
  2. Reserve about 1 cup of water from boiling cauliflower, then drain cauliflower in a collander
  3. Let cool slightly before chopping into largish pieces (large bite sized)
  4. Heat the same pan to medium and add olive oil
  5. Break up sausage into the olive oil and cook until well browned and cooked through
  6. Reduce heat to medium-low and add shallot and garlic - cook only about 30 seconds, stirring constantly
  7. Add chopped tomatoes and 1/2 tsp kosher salt and stir to scrape up brown bits from bottom of pan
  8. Add cauliflower and crushed pepper flakes
  9. Stir and cook until tomatoes break down and release juice
  10. Add half the basil and cook for 1-2 minutes
  11. 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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