Sheet Pan Sausage and Peppers with Parmesan-Garlic Cauliflower Rice


Sheet Pan Sausage and Peppers with Parmesan-Garlic Cauliflower Rice is simple and packed with healthy vegetables. This gluten-free dinner recipe is absolutely delicious!

Ingredients

SERVES 3-4
  • 1 large red bell pepper, seeded then thinly sliced
  • 1 large green bell pepper, seeded then thinly sliced
  • 1 yellow onion, thinly sliced
  • 2-1/2 Tablespoons extra virgin olive oil, divided
  • garlic powder, salt, and pepper
  • 12oz Italian-style smoked sausage links, cut into hunks
  • 1 small head cauliflower
  • 3 cloves garlic, minced
  • 1/2 cup freshly grated parmesan cheese
Directions

  1. Preheat oven to 425 degrees then line a half sheet pan with foil and spray with nonstick spray. Add bell peppers and onions to the center of the sheet pan then drizzle with 1-1/2 Tablespoons extra virgin olive oil, garlic powder, salt, and pepper. Toss with your fingers to coat then spread into an even layer. Roast vegetables for 20 minutes then stir and add sausage hunks, and then roast for an additional 10-15 minutes or until vegetables are tender and sausage is heated through (or cooked through if using raw sausage.)
  2. Meanwhile, chop cauliflower head into large florets then send through a food processor fitted with the grating attachment. Alternatively you could grate the cauliflower on a box grater. Measure out 4 cups grated cauliflower then save the rest for another use.
  3. Heat remaining Tablespoon extra virgin olive oil in a large skillet over medium heat then add garlic and saute until golden brown, 1 minute. Add cauliflower then season with salt and saute until tender, 7-10 minutes. Add parmesan cheese then stir well, and then taste and add more salt if necessary.
  4. Scoop Parmesan-Garlic Cauliflower Rice onto plates then top with roasted sausage and peppers, and then serve.

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