I’ll be the first to admit I was a bit skeptical about the cauliflower rice trend, but I had a coupon and decided to just go for it. I was pleasantly surprised with how easy this one-pan dinner came together and will definitely be adding this to my weeknight rotations.
Servings: 4
Ingredients
-1/2 cup warm chicken broth
-generous pinch of saffron
-1 tablespoon olive oil
-12 ounces chicken sausage links (any flavor)
-1 small onion, diced
-4 cloves garlic, diced
-1/2 teaspoon red pepper flakes
-4 cups riced cauliflower (fresh or frozen)
-1 pint cherry tomatoes, halved
-1 teaspoon smoked paprika
-1 scallion, thinly sliced
Preparation
- Prepare chicken broth. Add the saffron to the warm chicken broth and stir to combine. Set aside.
- Cook the chicken sausages. In a large pan, heat olive oil on medium-high heat until hot. Cook chicken sausage links until browned and cook through. Remove from heat and allow to cool slightly. Slice into 2-inch medallions and return to pan.
- Add the aromatics. Add the onions, garlic, and red pepper flakes to the pan with the chicken. Cook 1-2 minutes, until the onions soften.
- Add the riced cauliflower to the pan and stir to combine. Continue cooking until the cauliflower is softened.
- Add the cherry tomatoes and paprika to the pan. Stir to combine and cook until tomatoes are softened and excess liquid is absorbed.
- Add the reserved chicken broth to the pan and bring to a boil. Once boiling, reduce to low and slowly simmer 10-15 minutes until the liquid is absorbed.
- Remove from heat and allow to cool for 5 minutes. Garnish with with sliced scallions before serving.