Creole Cauliflower Jambalaya

Published on February 19, 2020 | By
cauliflower jambalaya

My friend Scott Gardner recently shared his coveted recipe for cauliflower jambalaya. This recipe can be adapted for vegetarians, carnivores, or those that may identify with both of these groups. I used Scott’s recommendation and cooked a combo version of the jambalaya with half tofu and half chicken andouille. You will “pass a good time” with your friends when you serve this tasty interpretation of Creole jambalaya.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 whole cauliflower, riced or pulsed coarsely
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks of celery, minced
  • 2 cloves of garlic, minced
  • 1 lb of chicken andouille sausage, diced
  • 12 oz firm tofu, cubed
  • 3 TBSP ghee
  • 1/2 tsp thyme
  • 2 bay leaves
  • 3 green onions, minced
  • creole seasoning to taste
  • 1/2 tsp salt

Instructions

  1. Trim and remove core from cauliflower. Use a food processor to pulse the cauliflower until coarse.
  2. Dice the sausage of your choice and/or the tofu. I used about 12 oz of sausage and about 6 oz of firm tofu when I made the jambalaya . Brown the sausage in a heavy skillet over medium to high heat. Remove and brown the cubes of tofu until lightly browned.
  3. In the same skillet, melt 1 TBSP ghee or cooking oil. Lightly brown the cauliflower. Remove.
  4. Melt the remaining 2 TBSP of ghee or oil and cook the onions, bell pepper, celery and garlic until tender.
  5. Add all browned ingredients to a dutch oven and cook over medium heat stirring gently to combine. Add the remainder of the seasonings and cook for about 10 more minutes to allow the flavors to meld. Add salt cautiously if using sausage because some brands of andouille may be very salty. Et voila! Here it is, Scott's cauliflower jambalaya !
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