Italian Sausage Cauli-Cream Noodles

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Italian sausage, cauliflower cream, and cherry tomato pasta on white plate on counter with wood spoon. Parsley and tomatoes on counter and bowl in background.

This Italian Sausage Cauli-Cream Noodle recipe has homemade garlic and herb filled turkey  sausage with bright and fresh cherry tomatoes in a rich and creamy non-dairy cauliflower cream sauce – YUM!  You could just eat it with a spoon…maybe right out of the pan…I’m just sayin’.  However, to make it more civilized, the recipe suggests to mix it with light and airy, thin rice noodles that soak up every last bit of the sauce for the perfect bite!

Italian Sausage Cauli-Cream Noodles brings together two of my recent recipes into one new amazing creation!

  1. It includes homemade Turkey Italian Sausage that I first posted in my Chicago Style Pizza recipe. The turkey Italian sausage tastes amazing and very close the traditional pork sausage with garlic, fresh parsley, and fennel seed.
  2. It has cauliflower cream.  A couple weeks back I posted Green Cauliflower Cream Fettuccine, which was vegetarian, but meat lovers can enjoy this creamy dairy-free delight too!

And so, I bring you my latest recipe, Italian Sausage Cauli-Cream Noodles!

PREP-AHEAD TO MAKE YOUR ITALIAN SAUSAGE & CAULI-CREAM NOODLES

We are all extremely busy and making dinner during the week can be overwhelming.  Here is my recommendation for making dinner easier: make your own kits!  On Sunday, prep all of the ingredients and components for 3 meals and store them in the fridge on meal-specific pans or bowls.  Then on the night you cook, everything is ready to go!  You will need 1 gallon bags and sandwich-size bags.

  • Place the cauliflower florets in a medium sauce pot and fill with water to about 1/3 as high as the florets. Cover and turn the stove to medium heat. Water should come up to a boil and cook with cover on for 8-10 minutes.

  • Test the florets with a fork to make sure they are fall-apart tender. Then strain out the water and transfer to a blender. Add 1 cup chicken broth and blend until smooth. Note: leave the center of the lip off and cover with a towel to let steam escape and avoid a cauli-explosion.  Pour the cauliflower cream into a storage container.

  • Chop 4 Tbls Parsley.  Place 1 tbls in a small baggie for garnish.  The remaining 3 tbls will go into the turkey sausage.
  • Make the turkey Italian Sausage.  Mince 2 cloves garlic.  Add the Ground Turkey to a large mixing bowl.  To the turkey, add the minced garlic, 3 Tbls of the chopped parsley, 1 tsp of fennel seed, 1 tsp Salt, 1 tsp fresh ground pepper.  Mix to combine.  Place the raw meat in a sealed bag.

  • Make the rice noodles and store in a gallon bag.
  • Place the raw turkey sausage, the cauliflower cream, cherry tomatoes, chopped parsley, and rice noodles on a sheet pan or large bowl in the fridge so everything is kept together for the cooking night.

LET’S COOK:

First, rinse the cherry tomatoes and cut each in half.  Set aside.

Cook the turkey in a large pan.  As the meat sears, break it up into bite-size pieces with a spatula or spoon.

Pour in the cauliflower cream sauce and stir to combine the flavors, scraping the bottom of the pan for all of the brown-goodness and mixing the sausage into the sauce.

Next add in the halved cherry tomatoes and stir gently to combine. You will only be slightly cooking the tomatoes as you want to retain that fresh burst of flavor in this dish.

Last, place the cooked noodles back in a strainer and rinse with warm water.  Rice noodles tend to stick together when chilled, so you want to loosen them before adding them to the sauce so that you don’t break them into pieces as you mix.  Once the noodles have regained life and are pliable, add them to the sauce in the skillet. Stir to combine.

Plate, garnish with parsley and enjoy!
😍Carrie

Italian Sausage Cauli-Cream Noodles

This Italian Turkey Sausage Cauli-Cream Noodles recipe is a gluten-free & guilt-free, creamy, decadent, delicious pasta dish.  It has homemade Italian Sausage with ground white meat turkey and a dairy-free cream sauce made from cauliflower. Then a burst of fresh flavor from cherry tomatoes. Gluten-Free Rice noodles are fine like angel air and really soak up all of the creamy deliciousness in every bite.  Gluten-Free. Dairy-Free.

Course Main Course
Keyword cauliflower, cauliflower cream, dinner, ground chicken, ground turkey, healthy dinner, healthy recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 565 kcal
Author Carrie Tyler

Ingredients

Cream Sauce

  • 3 cups Cauliflower florets
  • 1 cup Chicken Broth

Italian Sausage

  • 1 lb Ground Turkey or Chicken raised without antibiotics
  • 2 cloves garlic
  • 1 tsp Fennel Seed
  • 4 Tbls Parsley chopped
  • 1 tsp Fresh Ground Pepper
  • 1 tsp Salt
  • 1 Tbls Extra Virgin Olive Oil

Other

  • 8-10 oz Cherry or Grape Tomatoes
  • 8 oz Vermicelli Rice Noodles

Instructions

Prep Ahead to make your Kit:

  1. Place the cauliflower florets in a medium sauce pot and fill with water to about 1/3 as high as the florets. Cover and turn the stove to medium heat. Water should come up to a boil and cook with cover on for 8-10 minutes. Turn off heat and let sit for another few minutes.

  2. Test the florets with a fork to make sure they are fall-apart tender. Then strain out the water and transfer to a blender. Add 1 cup chicken broth and blend until smooth. Note: leave the center of the lip off and cover with a towel to let steam escape and avoid a cauli-explosion

  3. Add 1/2 tsp Fresh Ground Pepper and test to see if additional salt is needed. The chicken broth will add a salty flavor, so it may not be required.  Pour the cauliflower cream into a storage container or jar.

  4. Chop 4 Tbls Parsley. Place 1 tbls in a small baggie for garnish. The remaining 3 tbls will go into the turkey sausage.

  5. Mince 2 cloves garlic.  Add the Ground Turkey to a large mixing bowl. To the turkey, add the minced garlic, 3 Tbls of the chopped parsley, 1 tsp of fennel seed, 1 tsp Salt, 1 tsp fresh ground pepper. Mix to combine.  Store in a large (gallon) storage bag.

  6. Make the Rice Noodles in a very large pot for lots of room, as rice noodles are starchy and can stick together if the pot is too small. When you add the noodles to the boiling water, stir frequently until they start to soften to ensure the noodles do not stick.  Store in a large (gallon) storage bag.

  7. Place the raw turkey sausage, the cauliflower cream, cherry tomatoes, chopped parsley, and rice noodles on a sheet pan or large bowl in the fridge so everything is kept together for the cooking night.

Cook:

  1. Rinse and cut the cherry tomatoes in half.  Set aside.

  2. To a preheated pan, add 1 tbls extra virgin olive oil. Add the Italian Sausage Turkey mixture. Break apart the meat and let it sear.  Continue to break it up into bite-size pieces and let it brown on all sides, about 8 minutes total cooking time.

  3. Pour the cauliflower cream sauce over the cooked turkey sausage in the pan and stir to combine heat up the sauce again. Add the halved cherry tomatoes and stir to combine and heat. Note, the tomatoes will only lightly cook which keeps the bright, fresh, bursting flavor in this dish!

  4. Place the cooked noodles back in a strainer and rinse with warm water. Rice noodles tend to stick together when chilled, so you want to loosen them before adding them to the sauce so that you don’t break them into pieces as you mix. Once the noodles have regained life and are pliable, add them to the sauce in the skillet. Stir to combine.

  5. Plate the pasta, sprinkle with remaining chopped parsley. Enjoy!!

    Noodles with cauliflower cream sauce, sausage, and tomatoes on white plate on counter with tomatoes, parsley, and spoon on counter

Weekly Meal Plan: Multi-talented Eggs

I love eggs for their taste, but also for the memories I associate with them.  When I was a child, my mom used to work on Saturday mornings and my dad would watch my brother and I.  Each Saturday, my dad would cook us eggs for breakfast.  Not just any eggs, experimental eggs.  One day it was ham and cheese – yum! – but another day it was applesauce that turned a frightening shade of green –  not yum!  Today, my older daughter is the scrambled egg cook in our house.  So, for whatever reason, eggs have always seemed to bring my family together in the kitchen.

This week’s recipes showcase the many talents that eggs have, aside from being deliciously scrambled (with or without applesauce).  The first talent that eggs have shown me is how to be the star protein in an unexpected way for dinner, very simply perched on top of noodles.  Their second talent is bringing depth and creaminess to a spicy tomato sauce.  And the final talent is what many of us may be more familiar with and that’s their role in a Quiche, lovingly bringing cheese and ham together in a classic combination.

In addition to their versatility, eggs are a great source of protein and are loaded with many different vitamins and nutrients, such as Vitamins A, B, D, E, and K, as well as antioxidants, such as Lutein, which is important for eyes.  So, this week I hope you enjoy the health benefits and create some of your own memories with eggs!

Dinner #1  Sesame Noodles with Fried Egg & Stir fry broccoli & cabbage
For this first meal, I have to describe the textures and the flavors because there is so much going on here!  Let’s start with the star of the dish, the fried egg.  Sitting high on top of the dish, the creamy yoke and saltiness from the caramelization in the pan is what your fork will first come in contact with.  Dig a little deeper to get some slightly sweet cabbage and broccoli, and still deeper to scoop up the silky and nutty sesame rice noodles.  This perfect bite has all of the flavors and textures you could ask for!

Dinner #2 Baked Eggs in Spicy Tomato Pepper Sauce & Gruyere Cheese
Its always hard to pick favorites, but I will because this dish is SO INCREDIBLY DELICIOUS and is definitely my fav of the three egg dishes.  It starts with a tangy red pepper and tomato sauce with smoky spices that cooks down into this thick and luscious sauce.  Then the eggs sit nestled right in the sauce and cook to perfection with the yoke still runny and ready to ooze.  The cheese baked on top under a broiler until melted and slightly browned adds more creaminess and the finishing salty touch.  Set all of this over crisp tortillas and I swear you will not want to stop eating it!  My mouth is watering just thinking about it!

Dinner #3 Ham & Gruyere Quiche with  Roasted Beets & Fennel
The third egg meal on this week’s menu is a rich, decadent ham and cheese quiche.  The smoky ham, gruyere cheese, and egg all blend and melt together to create this melt-in-your-mouth dish.  To round out the dish is a nourishing and bright roasted beet and fennel side dish.  Enjoy this dish that never fails to impress!

Weekly Meal Plan: Eggs Shopping List

This week’s Meal Plan recipes showcase the many talents that eggs have, aside from being deliciously scrambled.  In the first recip, Eggs bring depth and creaminess to a spicy tomato sauce over crispy tortillas.  Next, Eggs are the star protein in an unexpected way for dinner, very simply perched on top of noodles.  Finally, Eggs play their more familiar role in a Quiche, lovingly bringing cheese and ham together in a classic combination. 1 Shopping List, Prep-Ahead Instructions, 3 Recipes.  Here is your shopping list.  For any item with a * buy the smallest pack available if you do not already have this

Author Carrie Tyler

Ingredients

  • 8 oz Thin Rice Noodles
  • 2 cups broccoli florets
  • 1 cup purple cabbage
  • 2 cloves garlic
  • 1 Beet
  • 1 Fennel bulb
  • 2 scallions/green onions
  • 1 Red onion, medium
  • 1 Red bell pepper, medium
  • 1 bunch Flat leaf parsley 1 small bunch
  • 1 can Tomato sauce 14oz
  • 8 oz Sour Cream
  • 8-10 Soft Corn Tortillas
  • 9 inch  Frozen pie crust
  • 8 oz Smoked ham, thin sliced
  • 2 1/2  Cups Gruyere cheese shredded
  • eggs large
  • 1 1/2  Cups 1% lowfat milk
  • All purpose flour*
  • Extra Virgin Olive Oil*
  • Sriracha*
  • Soy Sauce*
  • Sesame Oil*
  • Ground Ginger*
  • Chili powder*
  • cumin*
  • Cayenne pepper*
  • Salt*
  • Ground black pepper*

 

Weekly Meal Plan: Eggs Prep-Ahead

These are the steps that you can do ahead of time to save time and make your life easier on weeknights when you make these meals.  I like to find time on Sunday morning before the day gets going to do these prep-ahead steps.

Author Carrie Tyler

Ingredients

  • 1 cup purple cabbage
  • 2 cloves garlic
  • 1 Beet, large
  • 1 Fennel bulb
  • 2 scallions/green onions
  • 1 Red onion medium
  • 1 Red bell pepper medium
  • 1 bunch Flat leaf parsley
  • Cup smoked ham, thin sliced
  • 2 1/2  Cups Gruyere cheese shredded

Instructions

  1. Slice cabbage into thin slices that are 1 inch in length and store in fridge
  2. Mince 2 cloves of garlic and store in fridge
  3. Peel Beet and chop into 1/2 inch pieces. Store in fridge.
  4. Cut off fronds of the fennel bulb then cut into thin slices about 1.5 inch in length. Store in fridge.
  5. Thinly slice scallions and store in fridge.
  6. Dice red onion and store in fridge.
  7. Dice red pepper and store in fridge.
  8. Chop parsley and store in fridge.
  9. Dice ham into ½ inch pieces and store in fridge.
  10. Shred Gruyere on large grater holes (if it is not already shredded)

 

Sesame Noodles with Fried Egg & Stir fry broccoli & cabbage

For this first meal, I have to describe the textures and the flavors because there is so much going on here! Let’s start with the star of the dish, the fried egg. Sitting high on top of the dish, the creamy yoke and saltiness from the caramelization in the pan is what your fork will first come in contact with. Dig a little deeper to get some slightly sweet cabbage and broccoli, and still deeper to scoop up the silky and nutty sesame rice noodles. This perfect bite has all of the flavors and textures you could ask for!
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 2 Tbls Olive Oil
  • 8 oz Thin Rice Noodles
  • 2 cups broccoli florets
  • 1 cup purple cabbage
  • ½ tsp Sriracha
  • 2 Tbls Soy Sauce
  • 1 tsp Sesame Oil
  • ½ tsp Ground Ginger
  • 4 Tbls Water
  • 1 scallion finely sliced

Instructions

Make Broccoli & Cabbage

  1. Heat sauté pan with 1 Tbls olive oil.
  2. Add broccoli to pan and cook for about 5 minutes until slightly softened, but still crisp. Add cabbage to the pan and stir, cooking until slightly wilted. Transfer to a bowl.

Make Eggs & Noodles

  1. To the same pan, add a little more olive oil to coat and heat on medium. Add 2 eggs and fry on 1 side for about 2 minutes, flip and cook 1 more minute. Remove from pan and set aside on a plate.
  2. In a small bowl combine Sriracha, Soy sauce, sesame oil, ginger and water. Mix to combine.
  3. Cook rice noodles according to package, then strain and add back to pot. Pour sauce over and thoroughly mix the sauce through the noodles.

Plate: Plate even amount of noodles on each plate, add cabbage and broccoli, then top with fried egg and garnish with scallions.

 

Baked Eggs in Spicy Tomato Pepper Sauce & Gruyere Cheese

This dish is SO INCREDIBLY DELICIOUS & it's one of my all-time fave egg dishes. It starts with a tangy red pepper and tomato sauce with smoky spices that cooks down into this thick and luscious sauce. Then the eggs sit nestled right in the sauce and cook to perfection with the yoke still runny and ready to ooze. The cheese baked on top under a broiler until melted and slightly browned adds more creaminess and the finishing salty touch. Set all of this over crisp tortillas and I swear you will not want to stop eating it! My mouth is watering just thinking about it!

Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 2 tbsp  olive oil
  • 1/2  medium red onion peeled and diced
  • 1 clove  garlic minced
  • ½ medium red bell pepper chopped
  • 1 can tomato sauce 14oz
  • 1/2 tsp  chili powder
  • 1/2 tsp  cumin
  • Pinch Cayenne pepper
  • Salt and pepper to taste
  • 1 Cup shredded Gruyere Cheese
  • eggs
  • 1/2 tbsp  fresh chopped parsley
  • ½ cup Sour Cream
  • 8-10 Soft Corn Tortillas 8-10ct

Instructions

  1. Preheat oven to 300 degrees. Place 4 tortillas on a sheet pan, brush with olive oil, and lightly salt. Heat for 10minutes, then flip tortillas over and cook for another 10-15 or until crisp.
  2. Dice half of onion. Chop half of red pepper into ½ inch pieces. Mince garlic.
  3. Heat 1 Tbls olive oil in a large sauté pan on medium. Add onion, sauté for a few minutes until the onion begins to soften. Add garlic (save ¼ for the sour cream) and bell pepper and continue to sauté till mixture is fragrant and softened, about 5-7 minutes.
  4. Add tomato sauce, chili powder, cumin, and cayenne and stir till blended.
  5. Allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. Add salt and pepper to taste.
  6. While sauce is simmering, make Sour Cream topping – in a small bowl mix sour cream, garlic, a pinch of chili powder and a pinch of salt, then mix thoroughly and set aside.
  7. With a spoon, make 4 'holes' in the sauce for the eggs (depends on how many eggs you decided on). Crack the eggs, one at a time, into the openings, making sure to space them evenly over the sauce.

  8. Cover the pan. Allow mixture to simmer for 8-10 minutes, or until the eggs are cooked and the sauce has slightly reduced.
  9. Sprinkle cheese over eggs and put under broiler just until cheese is melted and lightly browned

Place 2 tortillas on a plate and cover with eggs and sauce

 

Ham & Gruyere Quiche with Roasted Beets & Fennel

The third egg meal on this week’s menu is a rich, decadent ham and cheese quiche. The smoky ham, gruyere cheese, and egg all blend and melt together to create this melt-in-your-mouth dish. To round out the dish is a nourishing and bright roasted beet and fennel side dish. Enjoy this dish that never fails to impress!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 people
Author Carrie Tyler

Ingredients

  • One 9-inch frozen pie crust
  • 1 Tbls chopped Flat leaf parsley
  • 1 Tbls thinly sliced Scallion
  • Cup smoked ham ½ inch diced pieces
  • 1 1/2  C Gruyere cheese shredded
  • Tbsp  all purpose flour
  • eggs
  • 1 1/2  C 1% low-fat milk
  • 1 TSP salt
  • 1 TSP + 1/8 tsp fresh ground black pepper
  • 1 clove garlic minced
  • 1 Beet
  • 1 Fennel bulb
  • 2 Tbls Olive Oil

Instructions

  1. Preheat oven to 350 degrees.

Prepare Beets & Fennel:

  1. Peel Beet and chop into 1/2 inch pieces. Place on one side of sheet pan
  2. Cut off fronds of the fennel bulb then cut into thin slices about 1.5 inch in length. Place on other half of sheet pan.
  3. Drizzle olive oil over beets and fennel, add minced garlic, salt & pepper and mix through
  4. Roast in oven for 25 minutes, stirring half way through

Prepare Quiche:

  1. Prick the frozen pie crust with a fork 5-6 times around the bottom. Then cook for 10min in oven to ensure a crisp crust.
  2. Add the diced ham to the par-baked pie crust, spreading evenly across the bottom.
  3. In a small bowl, toss together the cheese and flour so the cheese is coated and sprinkle over the meat in the pie crust.
  4. In a medium bowl, whisk together the eggs, milk, parsley, scallion and pepper.
  5. Pour over the meat/cheese and bake at 350 degrees for 40-55 minutes. When done, the middle will still be slightly jiggly, which is ok. It will set up as it sits. Let the quiche sit for at least 15 minutes before slicing and serving.

Plate slice of quiche with roasted beets & fennel and enjoy!