what I ate for lunch, I was surprised at the response. I saw my friend later that night and she said it looked awesome. I thought it was pretty ordinary. She said, "I would never think to mix maple syrup with mustard and coat chicken in sesame seeds." So, below is one of those meals that I made thinking it wasn't worth much, but who knows, maybe it will become one of your go-to's since it's so easy. Feel free to mix up the spices depending on what kind of sausage you use. Happy Friday!
One Pot Wonder
3 lbs Sausage (I used 2 lbs chorizo, 1 lb spicy chicken italian), casing removed
1 Green pepper, diced
1 White onion, diced
1 head Cauliflower, riced
1 14.5 oz can Fire roasted diced tomatoes
1/2 cup Chicken stock
4 cloves Garlic, minced
2 tsp Cumin
1 tsp Coriander
1 Bay leaf
Handful of parsley, chopped
In a large pot, melt a few tablespoons of coconut oil over medium heat. Add onions and green pepper, saute for 5 minutes. Add garlic and saute for 1 minute more. Move veggies to the side of the pot and add sausage to center. Brown sausage on all sides. Add cumin, coriander and bay leaf. Stir everything in the pot together. Add cauliflower, chicken stock and tomatoes. Cover and simmer on low for 25 minutes, stirring occasionally. If mixture looks dry (depending on the size of your cauliflower) add more chicken stock.
After 25 minutes, remove from heat, remove bay leaf, and stir in parsley. Serve.