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Cauliflower Rice Skillet with Zucchini and Kielbasa

A one-pan low-carb dinner skillet packed with cauliflower rice, smoky kielbasa, tender zucchini, sweet peas, and melted cheddar cheese. Ready in about 31 minutes.
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Polish
Calories: 467
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium heads cauliflower cut into florets for ricing
  • 1 tbsp olive oil
  • 1 lb kielbasa sausage sliced into bite-size pieces
  • 1/4 cup butter half stick, softened
  • juice of half a lemon fresh squeezed
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tbsp dijon mustard
  • 2 medium zucchini sliced lengthwise and chopped
  • 1 1/2 cups frozen peas
  • 1/2 cup shredded cheddar cheese sharp cheddar preferred

Equipment

  • Food processor
  • Large wide-bottomed skillet
  • Slotted spoon

Method
 

  1. Break each head of cauliflower into florets and chop into 1 to 2 inch pieces. Working in batches of 3, pulse the cauliflower in a food processor using 4 to 5 quick one-second pulses per batch until it resembles rice. Do not over-process. Transfer to a bowl and set aside.
  2. Heat 1 tbsp olive oil in a large wide-bottomed skillet over medium-high heat until shimmering. Add the sliced kielbasa in a single layer and cook for 3 minutes without stirring, then stir and cook another 2 to 3 minutes until browned on all sides. Remove with a slotted spoon and set aside.
  3. Add the butter to the sausage drippings in the pan over just above medium heat. Once melted and hot, add all the cauliflower rice. Stir occasionally and cook uncovered for about 10 minutes until slightly golden at the edges.
  4. Stir in the lemon juice, salt, pepper, cayenne, and dijon mustard. Add the chopped zucchini and stir to combine. Cook uncovered for another 5 minutes until both the zucchini and cauliflower rice are tender.
  5. Add the frozen peas and the reserved kielbasa back to the skillet. Stir until warmed through, about 2 minutes.
  6. Turn off the heat, even out the surface, and sprinkle the cheddar cheese on top. Cover with a lid for 2 to 3 minutes to melt the cheese, or broil for 1 minute for a golden top. Serve warm.

Notes

You can substitute half the butter with olive oil. Swap zucchini and peas for asparagus, carrots, diced bell pepper, or shredded cabbage. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for best texture.