Dirty Cajun Cauliflower Rice Recipe

Dirty Cajun Cauliflower Rice

Ingredients

• 2 tbsp ghee (or butter if not following paleo/Whole30)
• 1/2 cup finely chopped white or yellow onion (about 1/4 medium onion)
• 2 cloves garlic, minced
• 1/2 cup finely chopped green bell pepper (about 1/2 small pepper)
• 6 ounces fully cooked andouille sausage, cut into small 1/4-inch cubes (use your preferred brand)
• 4 cups riced cauliflower
• 1/2 cup thinly sliced green onions (about 3 green onions)

Seasoning Mixture

• 1/4 tsp cayenne (more to taste)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 tsp paprika
• 1/4 tsp ground mustard
• 1/4 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp cumin

Instructions

1. Combine all the seasonings in a small bowl and set aside.
2. Heat a large skillet over medium heat and add the ghee. Once melted, add the chopped onion, minced garlic, and diced green bell pepper. Sauté, stirring often, until the vegetables are softened, about 4–5 minutes.
3. Add the cubed andouille sausage to the skillet and cook another 1–2 minutes to warm and render a bit of flavor.
4. Sprinkle the seasoning mixture over the vegetables and sausage. Toss to coat and continue cooking for about 2 minutes, stirring frequently, to lightly toast the spices and deepen their flavor.
5. Add the riced cauliflower and sliced green onions to the skillet. Toss until everything is combined and cook, stirring occasionally, until the cauliflower is tender but not soggy, about 4–5 more minutes. Taste and adjust salt or cayenne as desired.
6. Serve hot. This dish is delicious on its own or served alongside grilled proteins, shrimp, blackened fish, or a crisp salad.

Tips for Best Results

• Use fresh riced cauliflower or well-drained frozen cauliflower that has been thawed and patted dry. Excess moisture can make the dish watery.
• To intensify flavor, toast the spices briefly in the hot fat before adding the cauliflower—this wakes up their aroma and taste.
• Don’t overcook the cauliflower. Aim for tender but slightly firm grains to maintain texture similar to rice.

Variations & Substitutions

• Protein: Swap andouille for smoked sausage, diced chicken, shrimp, or turkey sausage.
• Heat: Increase or omit the cayenne to match your preferred spice level.
• Veggies: Add diced tomatoes, sliced mushrooms, or zucchini for extra volume and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or oil if needed to restore moisture.