Sheet Pan Sausage and Peppers with Parmesan-Garlic Cauliflower Rice is a simple, delicious, and low-carb gluten-free dinner recipe!
If there’s anything I’ve learned after having to go gluten-free, it’s that there’s a hack for that!
Classic sausage and peppers is one of my all time favorite foods, but crusty rolls are now a thing of the past. No rolls? No problem — Sheet Pan Sausage and Peppers with Parmesan-Garlic Cauliflower Rice to the rescue!
Easy Sheet Pan Meal
Sheet pan dinners are all the rage in the food world right now and it’s easy to see why — its because they’re so EASY!
In this rendition, seasoned sliced bell peppers and onions are roasted until they begin to caramelize. Italian-style smoked sausage slices join the party then everything is roasted together until sizzling and tender. The mixture is scooped over savory Parmesan-Garlic Cauliflower Rice and dinner is served!
This light yet flavor-packed sheet pan supper is filling and satisfying, and gluten free too. Let’s get to it!
Start by lining a half sheet pan with parchment paper or foil sprayed with nonstick spray. Add 1 large red and green bell pepper, and 1 yellow onion that have been sliced thin to the center then toss with 1-1/2 Tablespoons extra virgin olive oil, garlic powder, salt, and pepper.
Spread the vegetables into an even layer then roast for 20 minutes at 425 degrees.
Stir the vegetables then add 12oz Italian-style smoked sausages that have been sliced and roast for another 10-15 minutes, or until the sausages are heated through and the vegetables are tender.
These are the sausages I used – LOVE Aidells sausages! You could use smoked kielbasa sliced into rings OR raw pork sausage links sliced in half, which take 15-20 minutes to cook through.
When the sausage and peppers have 20 minutes left to roast, start the Parmesan-Garlic Cauliflower Rice. Obviously this is separate from the sheet pan meal, but I think it’s well worth the effort.
Cut 1 small head cauliflower into big hunks then send them through a food processor fitted with the grating disc. Alternatively you can use frozen riced cauliflower.
Measure out 4 cups of the cauliflower “rice” then save the rest for another use.
Heat 1 Tablespoon extra virgin olive oil in a large skillet over medium heat then add 3 cloves minced garlic and saute until golden brown, about 1 minute. Add the cauliflower rice then season with salt and saute until crisp-tender, 10-12 minutes.
Finally, add 1/2 cup freshly shredded parmesan cheese then stir to combine.
All that’s left to do is scoop the cauliflower rice into bowls then top with the sausage and pepper mixture and devour!
I hope you love this easy and satisfying sheet pan dinner recipe – enjoy!
Sheet Pan Sausage and Peppers with Parmesan-Garlic Cauliflower Rice
Ingredients
- 1 large red bell pepper, seeded then thinly sliced
- 1 large green bell pepper, seeded then thinly sliced
- 1 yellow onion, thinly sliced
- 2-1/2 Tablespoons extra virgin olive oil, divided
- garlic powder, salt, and pepper
- 12 oz Italian-style smoked sausage links, sliced, see notes
- 4 cups shredded/riced cauliflower, fresh or frozen
- 3 cloves garlic, minced
- 1/2 cup freshly grated parmesan cheese
Directions
- Preheat oven to 425 degrees then line a half sheet pan with foil and spray with nonstick spray. Add bell peppers and onions to the center of the sheet pan then drizzle with 1-1/2 Tablespoons extra virgin olive oil, garlic powder, salt, and pepper. Toss with your fingers to coat then spread into an even layer. Roast vegetables for 20 minutes then stir and add sausage and roast for an additional 10-15 minutes or until vegetables are tender and sausage is heated through (or cooked through if using raw sausage.)
- Meanwhile, heat remaining Tablespoon extra virgin olive oil in a large skillet over medium heat then add garlic and saute until golden brown, 1 minute. Add cauliflower then season with salt and saute until tender, 7-10 minutes. Add parmesan cheese then stir well, and then taste and add more salt if necessary.
- Scoop Parmesan-Garlic Cauliflower Rice onto plates then top with roasted sausage and peppers, and then serve.
Notes
- If you want to use uncooked/raw Italian pork sausages, slice them in half then roast for 15-20 minutes or until cooked through.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
To clarify–if uncooked sausage is used, is it to be roasted whole rather than sliced? Can it still be roasted on the sheet pan with the peppers, or is it to be roasted separately? Thanks, Kristin.
Yes those can be roasted whole (I usually poke a couple holes in the casings so they don’t explode) or you can cut them in half before roasting!
If you could create more gf pan dinners. I love easy one pan, yum and done. Please!!
I knew about the rice, research says some states gave less problems with arsenic in the soil apparently places that grew certain crops have heavier amounts of the bad stuff that the rice then absorbs.
You got it, Deb!
Could you use frozen riced cauliflower for this?
How much garlic powder would replace the minced?
Hi Debi! You could just a generous sprinkle – whatever feels right to you!
You can also buy cauliflower rice now in the frozen food section. I use it all the time. It tastes good and saves a lot of time.
Made this last night with local Vermont’s Jasper Hill Farm’s blue-cheese sausages. It was delicious. Only change I’d make is to roast 3 large peppers; two was most definitely not enough. Thanks so much!
Do you think you could sub asparagus for the peppers? My husband can’t do peppers and this looks so good!
Sure! I’d add them in with the sausages though since they’ll only need 15-20 minutes. :)
I will be making all of them
This is a fantastic recipe! My picky teen even gobbled it up!
Delicious!!! Thank you.
So glad to hear it, Susan! Thanks for leaving your feedback too. :)
This is delicious. Don’t think I’ll have use rice again
Made this tonight for dinner with Trader Joe’s spicy Italian chicken sausage. I also used a frozen bag of birds eye riced cauliflower with garlic and herb, just added a touch of garlic and the parmasean. Delish!