If there’s anything I’ve learned after having to go gluten-free, it’s that there’s a hack for that! Classic sausage and peppers is one of my all time favorite foods, but crusty rolls are now a thing of the past. No rolls? No problem — Sheet Pan Sausage and Peppers with Parmesan-Garlic Cauliflower Rice to the rescue!
Easy Sheet Pan Meal
Sheet pan dinners are all the rage in the food world right now and it’s easy to see why — its because they’re so EASY! In this rendition, seasoned sliced bell peppers and onions are roasted until they begin to caramelize. Italian-style smoked sausage slices join the party then everything is roasted together until sizzling and tender. The mixture is scooped over savory Parmesan-Garlic Cauliflower Rice and dinner is served! This light yet flavor-packed sheet pan supper is filling and satisfying, and gluten free too. Let’s get to it!
Start by lining a half sheet pan with parchment paper or foil sprayed with nonstick spray. Add 1 large red and green bell pepper, and 1 yellow onion that have been sliced thin to the center then toss with 1-1/2 Tablespoons extra virgin olive oil, garlic powder, salt, and pepper. Spread the vegetables into an even layer then roast for 20 minutes at 425 degrees. Stir the vegetables then add 12oz Italian-style smoked sausages that have been sliced and roast for another 10-15 minutes, or until the sausages are heated through and the vegetables are tender.
These are the sausages I used – LOVE Aidells sausages! You could use smoked kielbasa sliced into rings OR raw pork sausage links sliced in half, which take 15-20 minutes to cook through.
When the sausage and peppers have 20 minutes left to roast, start the Parmesan-Garlic Cauliflower Rice. Obviously this is separate from the sheet pan meal, but I think it’s well worth the effort. Cut 1 small head cauliflower into big hunks then send them through a food processor fitted with the grating disc. Alternatively you can use frozen riced cauliflower.
Measure out 4 cups of the cauliflower “rice” then save the rest for another use.
Heat 1 Tablespoon extra virgin olive oil in a large skillet over medium heat then add 3 cloves minced garlic and saute until golden brown, about 1 minute. Add the cauliflower rice then season with salt and saute until crisp-tender, 10-12 minutes. Finally, add 1/2 cup freshly shredded parmesan cheese then stir to combine.
All that’s left to do is scoop the cauliflower rice into bowls then top with the sausage and pepper mixture and devour! I hope you love this easy and satisfying sheet pan dinner recipe – enjoy!
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