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Cauliflower Rice Sheet Pan

Cauliflower Rice Sheet Pan made with smoked sausage, pesto, cherry tomatoes, arugula, basil, salt & pepper
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  30 min

Ingredients

  • 3 cups frozen cauliflower rice
  • 1 pound cherry tomatoes
  • 1 pound smoked sausage, thinly sliced
  • ¾ cup pesto, store-bought or homemade
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 3 cups arugula
  • ¼ cup roughly chopped fresh basil
  • Freshly grated parmesan cheese, for serving (optional)

Method

  1. Preheat the oven to 425°F with a rack in the center position.
  2. Add the cauliflower rice, tomatoes, and sausage to a large rimmed baking sheet. Toss with the pesto, salt, and pepper, then spread out into an even layer.
  3. Roast for about 30 minutes, or until sausage is browned and the tomatoes just start to blister. Remove from the oven, add the arugula and basil and toss to combine.
  4. Divide among 6 plates and top with parmesan, if using.