Sausage, Cauliflower Rice, and Vegetables

This week I am cooking a super fast dinner and one that I often turn to when I get home late and want something healthier than take-out, sausages with cauliflower rice and vegetables.


1 package precooked sausages cut into quarters (you can use raw, but will need to cook longer)

1 package riced cauliflower (you can also cut up your own cauliflower into tiny pieces, it is much cheaper, but takes a few minutes)

1 onion diced

4 handfuls of a combination of spinach, kale, chard, or other dark leafy green either ripped into small pieces or sliced into small strips

2 tablespoons olive oil


Heat the oil in the pan and cook the onions until opaque. Add the cauliflower rice and the sausage. Cook for 10 minutes, stirring occasionally so that the sausage gets cooked through and the cauliflower and onions do not burn.

Add the vegetables and about a 1/4th of a cup of water or broth. Cover the pot to let the greens wilt. This will take several minutes. Stir well. You may have to add a little bit more liquid to get the greens to wilt and to get the good bits off the bottom of the pan. If you add more, continue to cook until the liquid has cooked off.