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Italian Turkey Sausage Cauli-Cream Noodles

This Italian Turkey Sausage Cauli-Cream Noodles recipe is a healthier version of the flavors we love.  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.  This a guilt-free, creamy, decadent, delicious pasta dish.  Gluten-Free. Dairy-Free.

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

Cream Sauce

  • 3 cups Cauliflower florets
  • 1 cup Chicken Broth

Italian Sausage

  • 1 lb Ground Turkey, lean breast, free range, raised without antibiotics
  • 2 cloves garlic
  • 1 teaspoon Fennel Seed
  • 4 Tbls Parsley, chopped
  • 1 teaspoon Fresh Ground Pepper
  • 1 teaspoon Salt
  • 1 tbls Extra Virgin Olive Oil

Other

  • 8-10 oz Cherry 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 ⅓ 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.  Add salt & pepper to taste.  Note: leave the center of the lip off and cover with a towel to let steam escape and avoid a cauli-explosion.  Pour into a storage container.

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

  4. 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 (save 1 tbls for garnish), 1 teaspoon of fennel seed, 1 teaspoon Salt, 1 teaspoon fresh ground pepper.  Mix to combine.  Place in a gallon bag for storing in the fridge.

  5. 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.  Strain the noodles and rinse really good to wash away excess starch.  Store in a large baggie.

Cook:

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

  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.  

  3. Continue to break it up into bite-size pieces and let it brown on all sides, about 8 minutes total cooking time.

  4. 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!

  5. Place the cooked noodles back in a strainer and rinse with warm water. Once the noodles have regained life and are pliable, add them to the sauce in the skillet. Stir to combine.

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