Beer and Brat Cheesy Cauliflower Rice Bowl

  • 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.

  • 6 Comments
    Julie Wampler of Table for Two Blog
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    Comments

  • Jenny Flake says:

    This dinner looks amazing!!!!

  • Lauren @ Climbing Grier Mountain says:

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

  • Maria says:

    Love seeing all those veggies in there!

  • Gaby Dalkin says:

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

  • Shawn @ I Wash You Dry says:

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

  • Marla Meridith says:

    My kinda rice bowls!!

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