Beer and Brat Cheesy Cauliflower Rice Bowl
We got some good news on Monday morning about Winston: no parasites! So it was just too many treats at physical therapy. Who would’ve thought? I guess too much of a good thing isn’t always good! The lesson learned in this? Moderation! And using boiled chicken as his ‘treats’ at his next physical therapy appointment, haha
On Monday, we got a decent amount of snow (4 inches) and ice! Then yesterday it all melted because the temps went up to 53 degrees. Haha, this weather is so whack. I looked at the calendar yesterday and it hit me that we’re already halfway through February and MARCH is right around the corner. It’s peeping its head and waving at me. I cannot believe how fast winter is actually going (yay!) – there is less than a month before daylight savings!! Yay for longer days!
90% of the time when we watch tv, we have on Food Network and every evening, Chopped is always on when we’re getting ready for dinner and/or settling in for the night. How fun that I got asked to participate in my own Chopped version at home?! My Chopped At Home Challenge with Sargento® had my own secret basket of ingredients that included: cauliflower, mushrooms, leeks, and Sargento Sharp Cheddar. Love me some Sargento Sharp Cheddar. It helps me when I’m in a pinch and can’t grate my own. Sargento cheese is cut from blocks of 100% real, natural cheese, so it’s basically like the same thing. They’re just saving me from spending my time grating cheese!
Also, I have never made cauliflower rice before and I’m questioning myself as to why because it’s SO EASY. You literally just throw it in a food processor, uncooked, and let it go! Cauliflower rice in like 5 seconds. You are going to love this cauliflower bowl especially topped with a beer-cheese sauce!
If you like fun challenges like this, you can have your own Chopped challenge at home and submit your recipe to FoodNetwork.com/ChoppedChallenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize
A cauliflower bowl with mushrooms, leeks, and brats topped with a beer-cheese sauce made with Sargento Extra Sharp Cheddar!
- 1 tablespoon olive oil
- 3/4 pounds brats, casings removed
- 6 ounces sliced crimini mushrooms
- 4 cups chopped leeks
- 2 1/2 cups riced cauliflower*
- Salt and pepper, to taste
- 8 ounces Sharp Cheddar Cheese, fine cut
- 2/3 cup any IPA beer
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
In a large skillet, heat up olive oil over medium-high heat and brown brats and crumble with a wooden spoon or spatula.
Add mushrooms and leeks and cook until softened, about 5-7 minutes.
Add the riced cauliflower to the skillet and cook until mostly cooked through, about 5 minutes. Season with salt and pepper, to taste. Remove from heat and set aside.
In a small pot over medium heat, add cheese, beer, paprika, garlic powder, salt and pepper. Stir until all cheese is melted and it's a smooth consistency.
Reserve some cheese sauce to pour on top, if desired, but otherwise, pour all over cauliflower mixture and stir to incorporate.
Serve and enjoy!
To rice cauliflower, put uncooked cauliflower florets into the bowl of a food processor and process until very fine 'crumbs' are formed.
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
Posted on February 17, 2016