Keto Pesto Cauliflower Rice With Chicken Sausage
A delicious Keto friendly dinner for everyone! Flavorful homemade pesto and cauliflower rice mixed with tomatoes, spinach and chicken sausage make this a great healthy dinner option!
Directions
Homemade Pesto
1. In a medium frying pan, toast the pine nuts over medium-low heat for 3 minutes stirring constantly to avoid burning.
2. When they turn golden brown and become fragrant, remove them from the heat to stop cooking.
3. In a food processor or blender, add the basil, Parmesan, garlic, salt and pepper. Pulse together until chopped.
4. Add the olive oil and pulse until mixture is smooth scraping down the sides when necessary.
5. Cover and set aside in refrigerator.
Cauliflower Rice
1. Add the cauliflower florets to a food processor or grate the florets on the large holes of a box grater.
2. Pulse the cauliflower until it resembles rice. Remove any larger pieces and set aside.
Dinner
1. Heat olive oil in a large skillet over medium-high.
2. Add sausage and onion. Cook, stirring occasionally, about 2 minutes.
3. Add garlic and tomatoes and cook, for another 2 minutes until tomatoes start to become soft.
4. Add the cauliflower rice, pesto, salt and pepper. Cook for 5 minutes over medium heat.
5. Stir in the spinach and cook until wilted.
6. Remove from heat and sprinkle with Parmesan cheese if desired.
Keto Pesto Cauliflower Rice With Chicken Sausage
ingredients:
- 1 large head cauliflower, trimmed to large florets
- 2 cups pesto (see below)
- 1 tablespoon olive oil
- 12 oz Italian chicken sausage links (fully cooked), cut into pieces
- 1/2 cup yellow onion
- 3 cloves garlic, minced
- 1-pint cherry tomatoes, halved
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 oz baby spinach
- Parmesan cheese for topping
- 2 cups fresh basil leaves, lightly packed
- 1/2 cup Parmesan, grated
- 1/3 cup pine nuts, toasted
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
instructions:
How to cook Keto Pesto Cauliflower Rice With Chicken Sausage
- In a medium frying pan, toast the pine nuts over medium-low heat for 3 minutes stirring constantly to avoid burning.
- When they turn golden brown and become fragrant, remove them from the heat to stop cooking.
- In a food processor or blender, add the basil, Parmesan, garlic, salt and pepper. Pulse together until chopped.
- Add the olive oil and pulse until mixture is smooth scraping down the sides when necessary. Cover and set aside in refrigerator
- Add the cauliflower florets to a food processor or grate the florets on the large holes of a box grater.
- Pulse the cauliflower until it resembles rice. Remove any larger pieces and set aside.
- Heat olive oil in a large skillet over medium-high.
- Add sausage and onion. Cook, stirring occasionally, about 2 minutes.
- Add garlic and tomatoes and cook, for another 2 minutes until tomatoes start to become soft.
- Add the cauliflower rice, pesto, salt and pepper. Cook for 5 minutes over medium heat.
- Stir in the spinach and cook until wilted.
- Remove from heat and sprinkle with Parmesan cheese if desired.
NOTES:
Calories
779.45Fat (grams)
68.02Sat. Fat (grams)
12.56Carbs (grams)
17.83Fiber (grams)
5.32Net carbs
12.52Sugar (grams)
5.22Protein (grams)
30.04Sodium (milligrams)
1351.70Cholesterol (grams)
80.05