No need for buns with this Low Carb Brat Skillet with Cauliflower Rice and Peppers. It's a flavorful, filling and easy one-pan meal for busy weeknights.
This Low Carb Brat Skillet with Cauliflower Rice and Peppers is made for brat lovers! Sliced brats, sweet onions, and bell peppers come together in a deliciously flavorful and savory skillet.
The onions and peppers become tender and sweet while the seasoned cauliflower rice soaks up all the delicious juices.
This dish is low in carbs and keto-friendly, making it a yummy choice for healthy weeknight dinners. You can either use pork brats for that classic flavor, or you can switch to chicken brats for a high-protein, leaner skillet.
Cooked all in one pan, it’s an easy-to-make skillet dinner with minimal cleanup and just a handful of simple ingredients.
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Key Ingredients
Brats: Use pork or chicken bratwurst. Chicken brats make this a high-protein dinner with over 30% of calories coming from protein, while pork brats give richer, classic flavor.
Onion: Use a yellow or sweet onion, sliced.
Bell pepper: One bell pepper, sliced. We use red for sweetness, but you could use green for a more savory bite.
Cauliflower rice: We use frozen cauliflower rice for convenience, which we fry in a pan until slightly golden and tender.
Garlic: Mince 3 cloves to add depth and savory flavor.
Dried thyme: About ½ teaspoon adds subtle herbal notes; you can substitute with marjoram if needed.
Preparation Steps
Cook the cauliflower rice: Heat ½ tablespoon olive oil in a large skillet over medium heat. Add cauliflower rice and season with ½ teaspoon salt and pepper to season. Cook for 8 to 10 minutes stirring occasionally, until lightly golden. Transfer to a bowl and set aside.
Cook brats and veggies: Add remaining olive oil to the skillet over medium to medium-high heat. Slice brats into coins and cook about 3 minutes, stirring occasionally, just until browned. Add onion and bell pepper and cook for 5 to 6 minutes over medium heat until tender. Stir in garlic and thyme and cook 30 seconds, until fragrant.
Bring together: Return cauliflower rice to the skillet. Stir in Dijon mustard and 1 teaspoon apple cider vinegar. Taste and add another teaspoon vinegar or mustard if you want more brightness. Heat for a minute or two and serve. Taste and season with salt and pepper if desired.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave,
More Cauliflower Rice Skillets
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Recipe
Low Carb Brat Skillet with Cauliflower Rice and Peppers
Ingredients
- 1 tablespoon extra-virgin olive oil, divided
- 12 ounces cauliflower rice
- 4 links bratwurst (pork or chicken; use chicken for a high-protein skillet), sliced (about ½ or more thick)
- 1 cup yellow onion, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar, optional (may add more to taste)
- salt and pepper to taste
Instructions
- Heat ½ tablespoon olive oil in a large skillet over medium heat. Add cauliflower rice and season with ½ teaspoon salt and pepper to season. Cook for 8 to 10 minutes stirring occasionally, until lightly golden. Transfer to a bowl and set aside.
- Add remaining olive oil to the skillet over medium to medium-high heat. Slice brats into coins and cook about 3 minutes, stirring occasionally, just until browned. Add onion and bell pepper and cook for 5 to 6 minutes over medium heat until tender. Stir in garlic and thyme and cook 30 seconds, until fragrant.
- Return cauliflower rice to the skillet. Stir in Dijon mustard and 1 teaspoon apple cider vinegar. Taste and add another teaspoon vinegar or mustard if you want more brightness. Heat for a minute or two and serve. Taste and season with salt and pepper if desired.
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