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Sausage, Onions, and Peppers with Cheesy Cauliflower Mash
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- 4 U low fat chicken sausages (the one’s I used are 4 points each)
- 1 U white onion, sliced
- 2 U green peppers, sliced
- 1 U clove of garlic
- Salt and pepper to taste
- 1 U cauliflower, chopped into small florets
- 4 cups vegetable broth
- 1/4 cup of Parmesan cheese
- 2 tbsp skim milk
- 2 U cloves garlic
Saute the onions in a skillet with cooking spray for 3-5 minutes. Then add the peppers and garlic and continue to saute for 6-8 minutes until they become soft. If they begin to burn, add a little water or chicken broth. Season with salt and pepper to taste.
Remove the casing from the sausage and slice into rings. Add to the peppers and onions and cook about 5 minutes for the flavors to combine and for the sausages to heat through. Serve over cheesy cauliflower mash and enjoy!
To make the cauliflower mash, bring the broth to a boil and add the cauliflower florets and garlic. Boil for about 7 minutes or until cauliflower is soft and cooked through. Drain the cauliflower and reserve 1/2 cup of the broth. Add the cauliflower and garlic to a blender with Parmesan cheese, half and half, 1/2 cup broth, salt, and pepper. Blend to desired consistency.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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