Mardi Gras approaches, and I’ve turned my farm box into a veggie-centric dish worthy of a bead toss. Oh, and it’s good for you, quick and easy to make. You’re welcome.

Cauliflower Jambalaya
Serves 4
Olive oil
1/2 cup spicy sausage, such as Andouille or chorizo
1 onion, diced
1/2 cup chopped carrots
1/2 cup chopped celery
2 tablespoons chopped garlic
2 cups blanched cauliflower
1 cup chopped kale
1 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper
1 22-ounce can diced tomatoes with juices
2 bay leaves
1 tablespoon Worchestershire sauce
1 cup quick cook brown basmati rice
2 cups chicken stock
1 tablespoon chopped parsley

Heat oil in a large skillet or Dutch oven and add the sausage. Cook the sausage until it is browned, then remove from the pan and add onion, carrot, celery and garlic. Stir and cook until vegetables are soft, then add the cauliflower, kale, thyme, paprika, cayenne, salt and black pepper, and stir until spices are fragrant. Add the tomatoes, bay leaves, Worchestershire sauce, the rice and chicken stock. Season with salt and pepper, stir, bring to a boil then reduce to a simmer and cover. Cook for 10 minutes and turn off heat, then steam for 5 minutes. Stir in the sausage and parsley, taste the rice for seasoning and serve.

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