Weekday Cauliflower Rice Jambalaya

1 tablespoon olive oil
1 yellow onion, sliced or chopped
1 red bell pepper, sliced or chopped
3 ounces of sausage, chopped (such as Italian, Andouille, etc)
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder, or chipotle powder
¼ cup white wine
4 cups frozen or fresh riced cauliflower (or riced cauliflower/sweet potato mix)
¼ cup mild tomatillo salsa (or regular salsa)
2 cups chopped kale or baby spinach
1 tomato, choppped
cilantro and lemon wedges for garnish
salt and pepper

Cook the onion, pepper, and sausage in the olive oil in a deep saute pan over medium high heat until vegetables soften and sausage begins to brown, about two minutes.  Add the garlic and spices and stir to coat the vegetables.  Deglaze the pan with the white wine, and let bubble for a minute to let alcohol evaporate.  Add the cauliflower rice, salsa, kale and tomato, stir and cover to allow mixture to steam for two minutes.  Uncover and cook, stirring, until any extra liquid has evaporated.  Add cilantro and a nice squeeze of lemon.  Taste, and then add salt and pepper.  Serve.

4 servings
Prep & Cooking Time:
15 minutes
Skill Level: