What's for dinner?
Cauliflower Risotto
2 Tbsp. Olive oil
1 small onion
1 clove garlic
1/2 C. Vegetable Broth
2 plant-based Italian sausage links
2 C. chopped broccoli florets (I used frozen not defrosted florets)
1 15 oz. bag frozen cauliflower rice
1/3 C. grated Parmesan
Black pepper and crushed red pepper flakes to taste
Defrost the Cauliflower rice (or if in a steam-able bag microwave for the least amount time recommended). Finely dice the onion and mince the garlic. Heat the oil in 10/12” skillet. When hot add the onion and garlic and saute for 5 minutes. Add the sausage and the Broccoli and saute another 5 minutes. Add the broth and stir to combine. Add the cauliflower rice and cook for 5 minutes. The add the parmesan to the pot and cook until it is all melted along with the peppers. Serve hot. Makes 2-3 servings.