# Sausage, Pepper and Cauliflower Fried Rice 4 portions · US measures · unverified · 10 min publisher preparation · 20 min Sausage, Pepper and Cauliflower Fried Rice, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Split oil exactly one-third for sausage and two-thirds for vegetables; combined branch method specifies this split.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
½ count large head cauliflowercut into small florets	Rice cauliflower; microwave with its water 7 min until tender.	Return sausage and cauliflower, heat through and finish with parsley.
2 tbsp Water for vegetable microwaveAdded from source method.
½ count red bell peppersliced	Brown sausage in one-third oil 5 min; reserve. Cook peppers/onion in remaining oil 4–5 min, add garlic/herbs 1 min; add broth 1 min and optional spices.
½ count yellow bell peppersliced
½ count green bell peppersliced
½ count onionsliced
9 oz smoked sausagesliced (not ground sausage)
3 tbsp olive oil
¼ tsp red pepper flakes(optional) Optional; excluded or included as stated in the publisher nutrition.
½ tsp garlic powderor 1 clove garlic, minced
1 tsp Italian seasoning
½ cup low-sodium chicken broth
½ tsp Cayenne pepperoptional · Optional; excluded or included as stated in the publisher nutrition.
½ tsp paprikaoptional · Optional; excluded or included as stated in the publisher nutrition.
to taste Salt and freshly cracked black pepperUnquantified in source; use to taste or as optional garnish as stated.
Not specified Fresh parsleychopped · Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero.

## Ingredients - ½ count large head cauliflower — cut into small florets - ½ count red bell pepper — sliced - ½ count yellow bell pepper — sliced - ½ count green bell pepper — sliced - ½ count onion — sliced - 9 oz smoked sausage — sliced (not ground sausage) - 3 tbsp olive oil - ¼ tsp red pepper flakes. (optional) Optional; excluded or included as stated in the publisher nutrition. - ½ tsp garlic powder — or 1 clove garlic, minced - 1 tsp Italian seasoning - ½ cup low-sodium chicken broth - to taste Salt and freshly cracked black pepper. Unquantified in source; use to taste or as optional garnish as stated. - ½ tsp Cayenne pepper — optional. Optional; excluded or included as stated in the publisher nutrition. - ½ tsp paprika — optional. Optional; excluded or included as stated in the publisher nutrition. - Not specified Fresh parsley — chopped. Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero. - 2 tbsp Water for vegetable microwave. Added from source method. ## Equipment - Stovetop and large skillet - Knife and cutting board - Instant-read thermometer - Microwave-safe covered dish - Food processor or grater, unless using ready-riced cauliflower ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Rice cauliflower and microwave covered with its listed water for about 7 minutes until just tender. 2. **Step 2.** Heat one-third of the oil over medium-high heat. Brown sliced smoked sausage for about 5 minutes, then reserve. 3. **Step 3.** Use remaining oil for peppers and onion for 4–5 minutes. Add garlic, Italian seasoning, salt and pepper for 1 minute. 4. **Step 4.** Add broth and scrape pan; simmer 1 minute and add optional paprika and cayenne. Return cauliflower and sausage; toss until hot. Add optional chili flakes and parsley. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: none listed; check every product label. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists 320 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Sausage, Pepper and Cauliflower Fried Rice](https://www.eatwell101.com/cauliflower-fried-rice-skillet-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-sausage-pepper-and-cauliflower-fried-rice/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.