Cauliflower and Pork Sausage Skillet

Cauliflower and Pork Sausage Skillet



  • ½ lb pork sausage
  • 1 head of cauliflower, cut into bite-sized florets and roasted
  • ½ red onion, diced
  • 3 cloves of garlic, minced or 2 heaping tsp jarred garlic
  • 1 – 14.5 oz can of whole tomatoes, drained and roughly chopped (reserve juice)
  • 1½ cup mushrooms, sliced
  • 1 Tbsp EVOO
  • 1 Tbsp grass-fed butter
  • 2-3 cups fresh spinach
  • ¾ cup shredded mozzarella cheese
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • ½ tsp ground pepper
  • ¼ tsp red pepper flakes



  1. Preheat the oven to 425 degrees. Place cauliflower florets on a parchment lined baking sheet.  Drizzle with a little oil and season with salt and pepper.  Roast for 15 minutes and set aside.
  2. Heat butter and EVOO in a cast iron skillet on medium-high heat.  Add the onions and sauté for about 3 minutes.
  3. Add the garlic, pork sausage, and spices and cook until sausage is browned.
  4. Toss in the mushrooms and continue to stir.  After 2-3 minutes, turn the heat down to medium and add the spinach.  Cook just until it starts to wilt.
  5.  Add the tomatoes and roasted cauliflower.  Cook until heated through.
  6. Lastly, add the cheese and give everything a couple of stirs until cheese begins to melt.  Remove from heat.

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