Cauliflower Rice Sheet Pan

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  Cauliflower Rice, Frozen(720g)
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  Tomato, Cherry(454g)
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  Andouille Sausage, Pork, Smoked(454g)
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  Basil Pesto, Prepared(180g)
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  ½ teaspoon kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Arugula(720g)
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  Basil, Fresh(60g)
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Slice the andouille sausage into ¼-inch rounds and place in a large skillet over medium-high heat. Cook 5–7 minutes, stirring occasionally, until browned on both sides and cooked through.
2. 2Add the frozen cauliflower rice to the skillet with the cooked sausage. Cook 6–8 minutes over medium-high heat, stirring frequently, until the cauliflower rice is heated through and begins to soften.
3. 3Stir in the basil pesto, then add the cherry tomatoes. Cook 3–4 minutes over medium heat, stirring gently, until the tomatoes just begin to blister and soften.
4. 4Remove from heat and fold in the fresh arugula and fresh basil until wilted, about 1 minute.
5. 5Divide the mixture evenly into 6 airtight containers while hot, leaving ½ inch of space at the top.
6. 6Top each container with grated parmesan immediately before serving, or store the parmesan separately and sprinkle just before eating to maintain crispness.