Dig into this easy cauliflower rice bowl piled with earthy mushrooms, leeks, and juicy bratwurst. Topped with a beer-cheese sauce made from Sargento Extra Sharp Cheddar!
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.