Sunday, August 7, 2016

Kielbasa, Zucchini, and Cauliflower Rice Skillet

"How do I love thee? Let me count the ways." 
You've read the famous Elizabeth Barrett Browning sonnet but did you know she may have been talking about this particular dish? 
Of course, I can't verify this. I've just heard some rumors. 
Any woman who writes, "I love thee to the depth and breadth and height my soul can reach" must have been talking about this ridiculously delicious combination of vegetables and sausage.
It's true.
Try it
You'll fall in love with how easy, healthy, and tasty this meal is. 

Kielbasa, Zucchini, and Cauliflower Rice Skillet

1 Tbsp oil
1 lb kielbasa sausage, sliced into bite sized pieces
2 Tbsp butter
1/2 small onion, finely diced
2 cloves garlic, minced
1 large head of cauliflower, grated
juice from half a lemon
salt & pepper
2 Tbsp prepared mustard
1 large zucchini, finely chopped
1 1/2 cup frozen peas
1/2 cup shredded Parmesan cheese

In a large skillet over medium high heat, drizzle with the 1 Tbsp oil. Place the kielbasa in the skillet in one layer. Let cook for about 3 minutes then flip over and cook another 2-3 minutes, until nicely browned. Remove sausage to a bowl. 

Add the 2 Tbsp of butter to the pan. Melt the butter in the pan and swirl to coat the bottom. Add in the onion and garlic and cook 1 minute. Add in the cauliflower and cook, stirring occasionally for about 8 minutes, uncovered.

Add in the juice from half a lemon, salt and pepper, and the mustard and stir to combine.
Add in the zucchini.

Cook and stir another 5 or so minutes, until the zucchini is tender.
Add in the frozen peas and the kielbasa.

Stir until warmed through.
Turn off the heat and sprinkle the dish with the Parmesan cheese. Cover with a lid and let sit about 2 minutes, until cheese is melted. 

Serve hot. (Also - this will keep for a day or two, covered, in the fridge, and can be reheated for delicious leftovers!) 

I had this with a glass of iced sangria and can I just say, "I love thee to the level of every day's Most quiet need, by sun and candle-light."
Elizabeth Barrett Browning knew what she was talking about. 
(According to Myfitnesspal the nutritional count is: per serving - 329 calories, 19 carbs, 22 fat, 18 protein, 6 fiber. [Recipe makes 6 servings])  Keep in mind the nutritional counts will vary a bit with the size of your cauliflower and zucchini. Use these counts as a rough estimate! 

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