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

    A cauliflower bowl with mushrooms, leeks, and brats topped with a beer-cheese sauce made with Sargento Extra Sharp Cheddar!
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 2 -3
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    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

    • 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!

    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
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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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