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Beer and Brat Cheesy Cauliflower Rice Bowl

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A cauliflower bowl with mushrooms, leeks, and brats topped with a beer-cheese sauce made with Sargento Extra Sharp Cheddar! #sponsored

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!

A cauliflower bowl with mushrooms, leeks, and brats topped with a beer-cheese sauce made with Sargento Extra Sharp Cheddar! #sponsored

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!

A cauliflower bowl with mushrooms, leeks, and brats topped with a beer-cheese sauce made with Sargento Extra Sharp Cheddar! #sponsored

Beer and Brat Cheesy Cauliflower Rice Bowl
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A cauliflower bowl with mushrooms, leeks, and brats topped with a beer-cheese sauce made with Sargento Extra Sharp Cheddar!

Servings: 2 -3
Ingredients
For the cauliflower bowl
  • 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
For the beer-cheese sauce
  • 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
Instructions
  1. In a large skillet, heat up olive oil over medium-high heat and brown brats and crumble with a wooden spoon or spatula.
  2. Add mushrooms and leeks and cook until softened, about 5-7 minutes.
  3. 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.
  4. 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.
  5. Reserve some cheese sauce to pour on top, if desired, but otherwise, pour all over cauliflower mixture and stir to incorporate.
  6. Serve and enjoy!
Recipe Notes

To rice cauliflower, put uncooked cauliflower florets into the bowl of a food processor and process until very fine 'crumbs' are formed.

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Posted on February 17, 2016

dinner for two by julie wampler

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  1. 02/17/2016 at 9:32 am

    This dinner looks amazing!!!!

  2. 02/17/2016 at 9:35 am

    Would it be wrong to throw an egg on top and eat this for breakfast?! Looks so good!

  3. 02/17/2016 at 9:59 am

    Love seeing all those veggies in there!

  4. 02/18/2016 at 2:12 am

    Oh, yum! This is exactly what I need on coldy rainy days like today!!

  5. 02/18/2016 at 2:41 am

    I haven’t attempted cauliflower rice yet either. This looks like a great recipe to start with!

  6. 02/18/2016 at 9:20 pm

    My kinda rice bowls!!

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