Go Back

Creamy Cajun Cauliflower Sausage Skillet - One-Pan Comfort With Bold Flavor

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12–14 oz smoked sausage (andouille or kielbasa), sliced into 1/4-inch rounds
  • 1 medium head cauliflower, cut into small florets (about 5–6 cups)
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 2–3 tbsp Cajun seasoning (store-bought or homemade), divided
  • 1/2 tsp smoked paprika (optional, for extra smokiness)
  • 1/2 tsp dried thyme
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for lighter)
  • 2 oz cream cheese, softened and cubed (optional, for extra creaminess)
  • 2 tbsp olive oil or avocado oil
  • Salt and black pepper, to taste
  • Red pepper flakes, to taste (optional)
  • Fresh parsley or green onions, chopped, for garnish
  • Lemon wedges (optional, for serving)

Method
 

  1. Prep the produce and sausage. Slice the sausage into rounds. Chop the onion, slice the bell pepper, mince the garlic, and cut cauliflower into small, even florets. Smaller florets cook faster and absorb more flavor.
  2. Brown the sausage. Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage and cook 3–4 minutes per side until browned. Remove to a plate, leaving the drippings in the pan.
  3. Soften the veggies. Add remaining oil to the skillet if needed. Add onion and bell pepper with a pinch of salt. Cook 3–4 minutes, stirring, until slightly tender. Stir in garlic and cook 30 seconds until fragrant.
  4. Season and add cauliflower. Add cauliflower florets, 1–2 tablespoons Cajun seasoning, smoked paprika, and thyme. Toss to coat. Cook 3–4 minutes, letting the florets pick up color and spice.
  5. Deglaze and simmer. Pour in chicken broth, scraping up any browned bits. Bring to a simmer, cover, and cook 5–7 minutes until cauliflower is just tender but not mushy.
  6. Make it creamy. Reduce heat to medium-low. Stir in heavy cream and cream cheese (if using) until smooth and slightly thickened, 2–3 minutes. If the sauce feels thin, simmer uncovered another 1–2 minutes. If it’s too thick, add a splash of broth.
  7. Return sausage and adjust spice. Add the browned sausage back in. Taste and add more Cajun seasoning, salt, pepper, and red pepper flakes to your preference. Warm through for 1–2 minutes.
  8. Finish and serve. Remove from heat. Garnish with chopped parsley or green onions. Serve with lemon wedges for a bright squeeze over the top. Enjoy as is, or spoon over cauliflower rice, regular rice, or a bed of greens.