This low carb sausage and cauliflower salad has wonderful Italian flavors and is perfect for the summer!
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This delicious side dish takes just five minutes to cook – and if you buy pre-riced cauliflower than your preparation time will be really short, too! Although you can eat it warm, it is just as good (if not better!) when eaten cold.
Heat some olive oil in a large sauté pan. Add garlic paste, chopped red bell pepper, and the riced cauliflower. Cook for a few minutes while you chop the sausage. I decided to use pre-cooked dinner sausages from Klement’s for this recipe. They are available in a variety of flavors but I thought the Italian version would be best. These artisan, small-batch sausages are made in the European style, which suits me perfectly! These Italian sausages are made with a delicious mixture of pork and beef and have just the right amount of seasoning.
You could also use any of the summer sausages from Klement’s for this recipe – my favorite is the beef summer sausage!
Add the sausage to the pan, and cook for another few minutes until the sausage is warmed through and the vegetables are cooked to your liking. Season with salt and pepper, and let cool. Just before serving, mix in some chopped flat-leaf parsley. It really is that easy – and you don’t have to spend much time standing over a hot stove, either!
Last weekend my family and I went on a bike ride and picnic in the beautiful sunshine, and this cauliflower salad was one of the dishes that we took with us. It was super tasty and really filling! The quality of the sausages was appreciated by everyone. We didn’t eat it all but the leftovers went perfectly with the meat we cooked at our next grilling session!
Low Carb Italian Sausage and Cauliflower Salad #lowcarb Click To Tweet
- 2 tbs olive oil
- 1 tsp garlic paste or minced garlic
- 1 red bell pepper deseeded and chopped
- 16 oz riced cauliflower
- 5 Klement's Italian sausages chopped
- salt and pepper
- flat-leaf parsley chopped
- Heat the olive oil in a large sauté pan. Add garlic paste, chopped red bell pepper, and the riced cauliflower.
- Cook for a few minutes then add the sausage. Continue cooking until the sausage is warmed through and the vegetables are cooked to your liking. Season with salt and pepper, and let cool.
- Just before serving, mix the parsley into the salad.
6g net carbs per serving
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