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Cauliflower Jambalaya

Yields6 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

A delicious keto, low-carb twist on jambalaya with all of the flavors of this popular Louisiana culinary staple.

Cauliflower Jambalaya

 ½ onion, chopped
 ½ red bell pepper, chopped
 3 full sticks celery, chopped
 3 cloves garlic, minced
 ¼ cup butter
 ¼ cup sun-dried tomatoes
 2 steamer bags of frozen, pre-riced cauliflower
 14 oz package of smoked sausage
 3 tsp cajun seasoning
 1 cup chicken broth
 Fine sea salt and ground black pepper, to taste

Cut the sausage into slices and half them. Put in a large pot on medium heat and brown them, stirring occasionally.


While those brown, cut onion, bell pepper, celery, and garlic and add to browned meat with butter. Stir occasionally.


Prepare cauliflower according to direction on steamer bag.


When the veggies are clear and soft, add in the cauliflower, and chicken broth.


Turn heat up to med-high heat and cover for about 10 minutes or until cauliflower is cooked through. Be sure to check and stir occasionally to be sure it stays moist and cooking.


Add in seasoning, and chopped sun-dried tomato, then remove from heat and let stand a few minutes to cool before serving.

Nutrition Facts

Serving Size 1 bowl

Servings 6

Amount Per Serving
Calories 314
% Daily Value *
Total Fat 29g45%
Net Carbohydrate 8g3%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.