Polish Sausages With Veggies Over Riced Cauliflower

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4


  • 4 Teton Waters Ranch Polish Sausages sliced into ¼-inch rounds
  • 1 large head cauliflower riced (or store-bought riced cauliflower)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons sea salt
  • 1 medium orange bell pepper chopped
  • 1 medium red bell pepper chopped
  • 16 shrimp peeled and deveined
  • 1 teaspoon freshly cracked black pepper
  • 1 avocado cut into wedges then sliced


  • Core and remove stems and leaves from cauliflower, place in a food processor and chop until small, rice-like pieces form (or use frozen riced cauliflower from the grocery store). Place in a sauté pan with 1 tablespoon olive oil and 1 teaspoon salt and cook for 5 minutes, stirring occasionally. Set aside and keep warm.
  • Meanwhile, rub 1 tablespoon of the oil and 1 teaspoon salt on the whole bell peppers. Place over an open flame, and roast for about 4 minutes, getting a good char throughout. Set aside and allow to cool. Once cool, peel , chop into nickel-sized chunks and place in a large bowl
  • In a separate bowl, toss the shrimp with 1 tablespoon oil, 1 teaspoon salt and 1 teaspoon black pepper. Transfer shrimp in a cast iron pan or heavy bottomed skillet. Heat until heated throughout, turning shrimp so they brown on all sides, about 8 minutes. Add shrimp and sausage rounds to the peppers and mix.
  • Place this mixture over riced cauliflower, top with avocado slices and serve immediately.


*This recipe calls for an open flame.


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