Healthy and low-carb, this Cajun Cauliflower Rice recipe is perfect for your next dinner or lunch. Serve it as-is or alongside your favorite salad.
Jump to RecipeI have had a love affair with Creole and Cajun food since my aunt and uncle moved to Louisiana in the ’80s. They would come back to visit and bring us amazing things like pralines, McIlhenny’s Tabasco sauce, and Creole and Cajun spice mixes.
The bold spicy flavors in those spice mixes are the perfect match for cauliflower rice. Normally a pretty bland vegetable, cauliflower can actually become interesting with the addition of some spice. Plus, it’s low-carb, so this recipe is great if that is a concern for you.
Don’t make the mistake of thinking cauliflower rice will be just like real rice. It is cauliflower and that is what it tastes like. If you cook it right, you can give it a similar texture to rice, though, and given its bland taste, you can easily hide what little cauliflower flavor it might have. Give this recipe a try and I guarantee you’ll be a convert in no time.
What You’ll Need to Make Cajun Cauliflower Rice
- Extra Virgin Olive Oil
- Onion
- Green Pepper
- Celery
- Garlic
- Pre-cooked Andouille Sausage
- Cauliflower Rice
- Your Favorite Cajun or Creole Seasoning
- Salt
- Pepper
Tips
- Packaged cauliflower rice can go bad quickly. Thankfully, it does not need to be blanched before freezing. I put bags of cauliflower rice in the freezer as-is as soon as I get home from the store.
- If using frozen cauliflower rice, you do not need to thaw it before making this recipe.
- This recipe is great for Whole30. Just be sure your sausage doesn’t have any sugar added. Whole30 compliant andouille can be difficult to find. Teton Waters Ranch and Niman Ranch are two great brands that are carried in most stores.
- I mix this with jasmine rice for my kids and even my Veggie Hater gobbles it down and asks for more. If you have picky eaters, give that a try.
- Leftovers will keep covered in the refrigerator for about a week.
Cajun Cauliflower Rice
Equipment
- Large Skillet
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- ½ Large Yellow Onion, Chopped
- 1 Green Bell Pepper, Chopped
- 1 Rib of Celery, Minced
- 5 Cloves of Garlic, Minced or Pressed
- 4 Links of Pre-Cooked Andouille Sausage, Cubed
- 2 Teaspoons Cajun Seasoning
- 16 Ounce Package of Cauliflower Rice
- Salt, to Taste
- Pepper, to Taste
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Saute the onions, green peppers, and celery until the onion is translucent. Add the garlic and sausage and saute until the sausage is heated through, about 3 minutes.
- Add the cauliflower rice and cajun seasoning and continue to saute until the cauliflower is tender and any liquid has evaporated. Taste for seasoning and add salt and pepper to taste as needed.
If you’re interested in more Whole30 recipes, here are some others to try:
- How to Cook Spaghetti Squash in the Oven
- Instant Pot Hard-Boiled Eggs
- Easy Coconut Curry
- Autumn Veggie Tray Bake
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