1 Package of Chicken Apple Sausage (we purchase ours at Sprouts)
1 Head of Cauliflower
2 TBSP Primal Balsamic Vinaigrette
4 Cloves of Galic, Minced
3 TSP Organic Pink Himalayan Salt 
2 Cups Organic Whipping Cream
2 TSP Black Pepper
2 TSP Crushed Red Pepper
3 Cups of Organic Sauerkraut
1/2 Cup Shredded Parmesan (optional)


Non-Stick Skillet
Plastic Wrap
Food Processor


1. Preheat Oven to 350. Toss Saurekraut, Balsamic Vinaigrette, 1/2 TBSP Minced Garlic, Crushed Red Pepper, 1 TSP Himalayan Pink Salt, and 1 TSP Black Pepper. 

2. Then place in the Non-Stick Skillet and bake for 5 Minutes.

3. Next, pull out the Non-Stick Skillet from the oven and place Chicken Sausage on the pan and put the pan back in the oven for an additional 10 Minutes. 

4. While that bakes, Place the cauliflower florets in a large bowl with 2 tablespoons of water. Cover with plastic wrap, so that the plastic is not touching the cauliflower. Microwave on high for about 10 minutes, until very soft, stirring halfway through. Drain well.

5. Meanwhile, place the garlic, melted butter, and milk/cream into a food processor or high power blender.

6. When the cauliflower is done cooking, drain well. Squeeze out as much extra water as possible. You can do this by wrapping the cauliflower in a towel and twisting, or by pressing a bowl down over a strainer.

7. Add the cauliflower to the food processor or blender. Process until smooth, scraping down the sides with a spatula occasionally. Add salt and pepper to taste, and puree again. If it's thicker than you like, thin out with more milk/cream.

8. Once the Sausage is finished, take it out of the oven and place it on top of your cauliflower mash.

Voila, your Neto Keto dinner is ready <3 


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