This Turkey Sausage and Cauliflower Stir-Fry is a simple and delicious 30-minute skillet meal, perfect for busy weeknights!
Hey gang! How was your weekend?
I spent most of it on the couch. Sick.
Ok. Only part of that last sentence is true. (I was sick. I’m still sick. Massive head cold. Ugh! How do we not have a cure for this yet??? Miserable.) But I only spent mere minutes on the couch, allowing my body to rest. That word alludes me…which is why I don’t feel any better!
Two hour baseball try-outs yesterday, in a freezing warehouse and no place to sit, didn’t help either.
And I decided to make dinner, when I should have just picked up something. Or at least made chicken soup. But I had cauliflower and snow peas that were going to spoil if I didn’t use them, so I cooked.
What I could actually taste of this was delicious! And Paul and the kids loved it. Another great 30-minute skillet meal for the books.
- 1 small head cauliflower , cut into florets
- 3 tablespoons extra-virgin olive oil , divided
- salt and pepper
- 9 ounces smoked turkey sausage , sliced into 1/2-inch thick rounds
- 4 ounces snow peas , trimmed, sliced in half if large
- 1 yellow bell pepper , seeded and cut into 1-inch pieces
- 2 teaspoons ginger paste
- 3 scallions , diced
- 1/4 cup roasted cashew halves
- 1/3 cup Thai chili sauce , homemade or store-bought
- 2 tablespoons low-sodium soy sauce
- chopped fresh cilantro or parsley , for serving
- cooked white rice , for serving
Preheat the broiler.
Toss the cauliflower with 2 tablespoons of the olive oil and a few grinds of salt and pepper; spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred and tender, about 10 minutes. (Keep a close eye, so it doesn’t burn.)
Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high. Add in the turkey sausage and cook, without turning, for 1 minute. Then stir, sautéing for another 2 minutes. Add the snow peas, bell pepper, and ginger to the skillet. Cook, stirring occasionally, until crisp tender, 1-2 minutes. Toss in the scallions, cashews, and cooked cauliflower.
Stir in the chili sauce and soy sauce, toss to thoroughly coat.
Serve over hot cooked rice with a sprinkle of freshly chopped cilantro or parsley.
adapted from Food Network magazine