We are all feeling it: the post-holiday bloat!
There is no need to sacrifice flavour but you can cut the calories in clever ways by substituting pasta or rice with cauliflower.
What you will need:
- 2 Andouille sausages. sliced
- 5 crimini mushrooms. sliced
- 1 Scotch Bonnet pepper, chopped (Be VERY careful while slicing), substitute jalapeno for less spice
- 1 cup white wine
- 1 cauliflower head, riced
- Half an onion, sliced
- 1 cup yogurt or sour cream
- 1 cup Italian parsley, chopped
- 1 tablespoon butter
- Pinch of dried rosemary
- Pinch of dried thyme
- Pinch of garlic powder
- Salt and pepper to taste
Begin by slicing the onion and ricing the cauliflower. Saute the onion on medium-high heat in sunflower or canola oil, until caramelized, then add the riced cauliflower. Saute for 15 minutes, until the cauliflower has cooked through. Remove and set aside in a bowl, using the same pan in which to make the sauce.
Add more oil, along with the butter and saute the Scotch Bonnet. Be really careful when touching it, making sure to wash your hands immediately afterward.
Immediately add the Andouille sausage, allowing to cook through slightly, followed by the mushrooms.
Allow everything to brown, then deglaze with the white wine. Add the dried herbs and garlic powder.
Reduce until the sauce coats the back of a spoon, finishing with the yogurt or sour cream and fresh parsley.
Serve atop the cauliflower, adding salt and pepper to taste.
