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Garlic Butter Cauliflower and Sausage Skillet - Simple, Satisfying, and Ready Fast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower, cut into small florets (about 6 cups)
  • 12 to 14 ounces smoked or fully cooked sausage (kielbasa, andouille, or chicken sausage), sliced into 1/4-inch rounds
  • 3 tablespoons unsalted butter (or ghee for a higher smoke point)
  • 1 to 2 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lemon (about 1 tablespoon)
  • 2 tablespoons chopped fresh parsley (or chives)
  • Grated Parmesan for serving (optional)

Method
 

  1. Prep the cauliflower: Cut into small, even florets so they cook quickly and brown well. Pat dry with a towel to remove excess moisture.
  2. Brown the sausage: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage in a single layer and cook 3 to 4 minutes per side until browned. Transfer to a plate, leaving the rendered fat in the pan.
  3. Sear the cauliflower: Add remaining olive oil if the pan looks dry. Add cauliflower in an even layer and let it sear undisturbed for 2 to 3 minutes to develop color. Stir and continue cooking 6 to 8 minutes until lightly charred and crisp-tender.
  4. Season and steam-finish: Sprinkle in smoked paprika, red pepper flakes, thyme, salt, and pepper. Toss to coat. If the cauliflower needs a little help softening, splash in 2 tablespoons water, cover, and steam 2 minutes. Uncover and let moisture cook off.
  5. Add the garlic butter: Reduce heat to medium. Push cauliflower to the sides of the pan. Add butter to the center; once melted and foamy, stir in minced garlic. Cook 30 to 45 seconds until fragrant, then toss everything to coat in the garlic butter.
  6. Return the sausage: Add sausage back to the skillet and toss. Cook 1 to 2 minutes to warm through and mingle flavors.
  7. Finish bright: Remove from heat. Squeeze in lemon juice and sprinkle with parsley. Taste and adjust salt and pepper. Add Parmesan if you like.
  8. Serve: Enjoy straight from the skillet, or spoon over rice, mashed potatoes, or creamy polenta.