Dairy-Free Boudin Breakfast Bowls

Ingredients

• 1 pound Boudin sausage (casing removed)
• 4 cups Cauliflower rice
• 6 cups Spinach (or kale)
• 1/2 medium Onion (diced)
• 2 cloves Garlic (minced)
• 2 tablespoons Olive oil
• 1 tablespoon Cajun seasoning
• 1/2 cup Dairy-free creole sauce
• 2 tablespoons Green onions (sliced, for garnish)

Instructions

1. 1Before you begin cooking, prepare your ingredients: remove the casing from the 1 pound of boudin sausage, dice the 1/2 medium onion, mince the 2 cloves of garlic, and slice the 2 tablespoons of green onions for garnish.
2. 2Heat the 2 tablespoons of olive oil in a large skillet (e.g., 12-inch) over medium heat (approximately 175°C / 350°F). Add the 1/2 medium diced onion and the 2 cloves of minced garlic to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the onion softens and becomes translucent.
3. 3Add the 6 cups of spinach (or kale) and the 1 tablespoon of Cajun seasoning to the skillet with the onion and garlic. Cook for 3 to 5 minutes, stirring frequently, until the spinach has completely wilted. Transfer the cooked greens and aromatics to a separate bowl and set aside.
4. 4In a separate medium skillet (e.g., 10-inch), crumble the 1 pound of boudin sausage. Cook over medium-high heat (approximately 200°C / 400°F) for 8 to 10 minutes, breaking it up with a spoon, until the sausage is heated through and lightly browned. Transfer the cooked boudin to another separate bowl and set aside.
5. 5Using the same large skillet where you cooked the greens (no need to wash it), add the 4 cups of cauliflower rice. Cook over medium heat (approximately 175°C / 350°F) for 5 to 7 minutes, stirring occasionally, until the cauliflower rice is tender-crisp.
6. 6To assemble the bowls, divide the cooked 4 cups of cauliflower rice evenly among 4 serving bowls. Top each portion of cauliflower rice with an equal amount of the sautéed 6 cups of spinach (or kale) and the cooked 1 pound of crumbled boudin sausage.
7. 7Drizzle each bowl with 1/2 cup of dairy-free creole sauce and garnish with the 2 tablespoons of sliced green onions before serving.

Substitutions

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