Paleo Friendly Cauliflower "Dirty" Rice

• 2 tbsp. olive oil, divided
• 1 - 16 oz. package chopped cauliflower crumbles
• 1 - 12 oz. package chicken andouille sausage, sliced into half moons
• 1 small yellow onion, chopped
• 1 tbsp. chopped garlic
• 2 celery stalks, chopped
• 1 green bell pepper, seeded and chopped
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1/2 tsp. cayenne pepper
• 1 tsp. dried thyme
• 1 tbsp. dried oregano
• 1 tbsp. paprika
• 1 bay leaf
• 1 - 14.5 oz. can reduced sodium chicken broth
• 1/3 cup minced fresh parsley

Heat 1 tbsp. olive oil in a large sauté pan over medium heat.  Add the onion and sauté for a few minutes, until starting to get translucent.  Add the garlic, celery and bell pepper and continue to sauté for 5 minutes.  Add the sausage and continue to cook for about 7 minutes, until the sausage is browned and the veggies are tender.  Stir in the spices, bay leaf and broth and bring to a simmer.  Reduce heat to medium-low, allowing it to simmer for 12 minutes, until the liquid reduces by 75%.

Meanwhile, heat another tbsp. of olive oil over medium heat in a second large sauté pan.  Add the cauliflower and sauté, stirring occasionally, for 5 minutes, until it is cooked but not mushy.

Transfer the veggie, sausage mixture into the pan with the cooked cauliflower and stir to combine.  Remove the bay leaf, stir in the fresh parsley and mix well to coat.

Enjoy!