Sausage and Mushroom Cauliflower “Risotto”

Dinner, Sausages
Sausage and Mushroom Cauliflower “Risotto”
Prep Time

20 min

Cook Time

35 min



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  • 1 package True Story Sweet Italian Chicken Sausage, sliced
  • ½ yellow onion, diced
  • 1 garlic clove, minced
  • 1 cup brown button mushrooms, sliced thin
  • 1 head cauliflower
  • ½ cup chicken broth
  • ¼ cup coconut cream (unsweetened)
  • 1 tsp olive oil
  • 2 tsp salt
  • 1 tsp pepper


  1. Cut cauliflower into florets. With your food processor, use the grater attachment to grate the cauliflower into “rice.” You can also use frozen, pre-riced cauliflower and skip this step.
  2. Heat oil in a large skillet. Add garlic, onion and mushrooms. Heat until onions and mushrooms are soft.
  3. Add grated cauliflower and chicken broth. Bring to a simmer and add in the sausage.
  4. Continue to heat until all liquid is absorbed (adding more as needed if cauliflower isn’t completely softened).
  5. Stir in unsweetened coconut cream and season with salt and pepper. Serve warm.

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