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Sheet Pan Sausage and Peppers with Parmesan-Garlic Cauliflower Rice
Sheet Pan Sausage and Peppers with Parmesan-Garlic Cauliflower Rice is a simple, delicious, and low-carb gluten-free dinner recipe!
Servings 4
Calories 432kcal
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
Instructions
- 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
Calories: 432kcal | Carbohydrates: 13g | Protein: 16g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 71mg | Sodium: 964mg | Potassium: 557mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1972IU | Vitamin C: 111mg | Calcium: 146mg | Iron: 2mg