ITALIAN SAUSAGE AND PEPPERS OVER CREAMY CAULIFLOWER PUREE

Conventional Italian sausage and peppers get lightened up in this healthy weeknight recipe by means of serving them over low carb, excellent creamy cauliflower puree. all of the taste, not one of the guilt! This weeknight marvel is likewise Whole30 and paleo friendly, and prepared in only forty five minutes. 

Loaded with vegetables and italian spices, this more healthy tackle sausage and peppers is ready with actual, entire foods (no sugar laden marinara sauce right here!), then ladled over creamy, low carb cauliflower mash. It’s the most scrumptious mash-up! Hehehe.

HOW TO MAKE ITALIAN SAUSAGE AND PEPPERS

Sausage and peppers, one of the most indispensable Italian comfort ingredients, receives lightened up in this more healthy weeknight version by serving it over creamy cauliflower puree. Lighten it similarly by way of the usage of turkey as opposed to beef sausage.

Brown the sausages. warmth a dutch oven over medium high warmness. add a teaspoon of olive oil, add the sausages, and brown on all aspects, approximately 2 minutes in line with aspect. You don’t want to prepare dinner the sausages all of the manner thru at this degree – simply enough to offer the outsides a pleasant sear, and to render sufficient of the fats to cook the remainder of the recipe. dispose of the browned sausages using tongs and set apart onto a plate to cool.

INGREDIENTS:

Low Carb Sausage and Peppers

• 1 lb sweet italian sausage pork or turkey
• 1 tsp olive oil
• 1 red bell pepper sliced into 1/2" strips
• 1 green bell pepper sliced into 1/2" strips
• 1 yellow onion sliced into 1/2" strips
• 2 cloves garlic chopped
• 1 tbsp balsamic vinegar
• 1 28-oz can diced fired roasted tomatoes
• 1 tsp dried basil
• 1 tsp dried parsley
• 1/2 - 1 tsp red pepper flakes optional
• 1/2 tsp dried oregano
• 1 tsp sea or kosher salt
• 3 tbsp fresh chopped basil

Creamy Cauliflower Puree

• 1 head cauliflower cut into florets
• 1 c chicken broth
• 1/2 tsp sea or kosher salt plus more to taste
• 1/4 - 1/2 c shredded parmesan cheeese

INSTRUCTIONS:

1. Start the cauliflower mash. combine the cauliflower florets and hen broth in a 4-quart sauce pot. vicinity over a excessive flame and heat till the liquid comes to a boil. cowl, lessen to medium/medium-low to maintain a simmer, and steam till the cauliflower is very smooth, approximately 20 minutes. 
2. Heat dutch oven over medium excessive warmness. upload the olive oil and heat till it shimmers. add the sausages and sautee 1-2 mins in step with facet, till browned. The sausage does now not need to be absolutely cooked thru at this stage. dispose of sausages the use of tongs and set apart onto a plate. as soon as cool sufficient to deal with, slice into 1" cash.
3. Add peppers and onions to the dutch oven, toss inside the rendered sausage fat, and sautee, stirring regularly, until the edges are charred, about five mins.
4. Upload the garlic and sautee until aromatic, approximately 1 minute. add the balsamic vinegar to deglaze the pot, scraping up any brown bits from the lowest. cook dinner till the liquid stops simmering, 1-2 mins.
5. Add tomatoes and their juices, spices, and slices sausage coins returned to the pot. Stir to mix. cover, reduce warmth to medium, and simmer until the sausages are cooked thru, about 10 mins. Stir a couple of times to save you sizzling. 
6. End the cauliflower. eliminate the cauliflower using a slotted spoon and area right into a food processor. upload the parmesan cheese, beginning with 1/four cup, and puree until easy. upload the residual cooking liquid, a tablespoon at a time, till the consistency is to your liking. flavor for seasoning, and upload extra cheese if desired, or salt if needed.
7. Stir the clean basil into the sausage and peppers. portion the cauliflower puree into bowls, and top with the sausage and peppers. Garnish with extra fresh basil and serve immediately.

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