Cauliflower Risotto with Chicken Sausage Like 0 Twitter Kayla Roy Follow Jan. 15, 2017, 5:25 p.m. in Life and Styles Views: 526 Like us on facebook Cauliflower Risotto with Chicken Sausage Recipe from For the Love of Paleo The first time I tried risotto was a very monumental day in my life. I didn’t realize you could make rice dishes different ways and they all had different names. I genuinely assumed you just fried it with chicken and that was how rice happened. Cut to the point in my life where I don’t eat rice and found out you can shred cauliflower to replace it in any recipe and here we are! Also. I need you to read the ingredients on this sausage from Sunworks Farm. I haven’t had sausage in almost 5 years so this made me very emotional. The casing is beef collagen so it’s totally pork free. Ingredients for “Rice” 1 head of cauliflower 2 tomatoes, diced 1/2 yellow onion, minced 2 garlic cloves, minced 1/4 cup olive oil 1/2 tsp chili flakes 1/2 tsp sea salt 1/2 tsp cracked pepper Ingredients for Sauce 1 butternut squash, peeled and diced 1/2 yellow onion, chopped 1/4 cup olive oil salt and pepper for seasoning 2 cups vegetable broth 4 sausages Instructions Using a cheese grater or food processor, shred entire head of cauliflower. In a large frying pan, fry onion and garlic in olive oil and season with salt, pepper and chilli flakes. Add cauliflower and tomato and simmer covered on low for 15 minutes. Preheat oven to 375F. In a large mixing bowl, combine butternut squash, onion, olive oil, salt and pepper. Spread across large baking sheet and roast for 30 minutes. Once soft, remove and add to blender and purée with vegetable broth. In a small frying pan, fry sausages and chop into chunks. Combine sauce with cauliflower mixture and sausage. Serve hot. Share Mail Messenger Twitter Pinterest Linkedin Comments Related Article Life and Styles My Ultimate Car Trip Playlist Life and Styles My Satellite Life and Styles Pregnant and Loving it?