Cauliflower Jambalaya

This recipe is inspired by an amazing trip I took to the Gulf Coast. I visited Biloxi and Ocean Springs, Mississippi, and took a day trip to New Orleans. I completely fell in love with the Gulf Coast, and going to NOLA was something I was able to cross of my bucket list. Every town we spent time in had the most delicious seafood and southern cuisine, fun live music, and a beautiful beach atmosphere. My favorite part was definitely the food, so I had to do a Gulf Coast inspired dish for my blog. I decided to do a low carb Jambalaya, using cauliflower instead of rice. If you choose to eat grain, you could always sub in brown rice for a healthy whole grain. I actually really impressed myself with how close this tasted to the authentic jambalaya I had in New Orleans. This Jambalaya will absolutely be a part of my future weekly meal plans, as it was easy to make both the low carb version, and the rice version for my husband. This recipe makes 6 servings.


Cauliflower Jambalaya

  • Servings: 6
  • Difficulty: moderate
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A Gulf Coast inspired dish with a low carb twist!


    • 4 cups cauliflower florets
    • 3 T olive oil
    • Salt & Pepper
    • 2 T coconut oil
    • 1 cup celery, chopped
    • ½ cup onion, diced
    • ½ cup green bell pepper, diced
    • 2 cloves garlic, chopped finely
    • ¼ cup chicken broth
    • ½ cup crushed tomato
    • 1.5 T worcestershire sauce
    • 1 T fresh thyme
    • 1 tsp cayenne
    • 1 tsp salt
    • 1 tsp pepper
    • ½ lb smoked sausage, sliced
    • 1.5 cups cooked chicken thigh, diced
    • 1 piece of bacon, chopped
    • Chopped green onion, for garnish


  1. Preheat oven to 400. Place cauliflower on a foil lined sheet tray with olive oil and salt and pepper. Toss together and roast 30 minutes until lightly browned.
  2. While cauliflower is roasting, heat coconut oil in a large skillet over medium heat.
  3. Cook bacon and smoked sausage until lightly browned. Remove from pan and set aside.
  4. Add the celery, onion, pepper, and garlic. Use the chicken broth the deglaze the pan.
  5. Cook vegetables until soft and onions are translucent. Stirring occasionally.
  6. Add crushed tomato, Worcestershire, and all of the spices.
  7. Stir in cooked chicken, sausage and bacon.
  8. Continue stirring about 5 minutes. Remove from heat.
  9. Serve the jambalaya mixture over roasted cauliflower, serve hot. Garnish with green onion.