I’m sharing #SausageFamily in my life as part of a Johnsonville sponsored series for Socialstars™.
Safe to say that cauliflower is sincerely having a moment. I can’t scroll through my Facebook feed without seeing at least one video or recipe on the next best way to prepare America’s current “it” food – and here I am, adding another recipe to the mix with today’s Cauliflower Stir Fry made with Johnsonville Bratwurst.
And there’s no way better way to celebrate National Bratwurst Day on August 16th than with a super simple, one-pan dinner that’s practically a guaranteed crowd pleaser. Because nobody wants to spend too much slaving away in the kitchen when we’ve got a holiday to celebrate, am I right?
Word to wise: don’t over cook the cauliflower, or it’ll basically fall apart in the pan and look more like mush than stir fry. BUT if you do happen to over cook it like someone I know toss it in a food processor with a little almond milk, and you’ve got yourself a low-carb alternative to mashed potatoes.
- 1 head of cauliflower, cut into florets
- 2–3 large carrots, peeled and sliced
- 1 lb. Johnsonville Bratwurst
- 1 tbsp. butter
- 1 tsp. black pepper
- 1/2 tsp. sea salt
- Brown Bratwurst in large pan for 5 minutes over medium heat.
- Add 1/2 cup water, cover, reduce heat to low and cook for 12 minutes.
- Remove Bratwurst from pan, set aside to cool.
- Pour off remaining liquid from pan.
- Melt butter in pan over medium-high heat.
- Add cauliflower and carrots, cook for 5-7 minutes, uncovered, until cauliflower begins to brown.
- Cover and cook for an additional 10 minutes or until vegetables are tender.
- Add Bratwurst back to pan and heat through.
Have you shared your Bratsgiving with Johnsonville? Just visit johnsonville.com/bratsgiving and enter who you’d most like to spend Bratsgiving with and why, for a chance to win a Bratsgiving holiday bundle of fun! Contest entries due by Aug. 12
Photos Taken and Edited Josh Johnson
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