📍 Where this dish comes from: French Quarter, New Orleans, Louisiana · Café du Monde & Jackson Square
Discover the history of this region →
Discover the history of this region →
Real Louisiana boudin is rice, pork, and Cajun spice stuffed into casing, but these bites pull the same flavor into an easy, party-ready form — cauliflower rice standing in for the traditional rice, bound with cheese instead of flour, and baked until golden.
What You’ll Need
Servings: 6 servings
Calories: 260kcal
Ingredients
- 1 lb ground pork sausage Cajun-seasoned
- 1 cup cauliflower rice steamed and cooled
- 1 1/2 cups sharp cheddar shredded
- 1/2 cup almond flour
- 1 large egg
- 1/2 tsp cayenne pepper
- 2 green onions finely chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- In a large bowl, combine sausage, cooled cauliflower rice, cheddar, almond flour, egg, cayenne, and green onions. Mix until well combined.
- Roll mixture into 1 1/2-inch balls and arrange on the baking sheet.
- Bake 18–20 minutes, until browned and cooked through (160°F internal).
- Serve warm, with hot sauce or comeback sauce on the side.
Nutrition
Serving: 1serving | Calories: 260kcal | Protein: 16g | Fat: 20g | Fiber: 1g
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Health Benefits
- Cauliflower rice adds fiber and volume without the carb load of white rice.
- Cheddar and almond flour bind the mixture while contributing protein and healthy fats.
- Baking instead of frying keeps added fat to what’s already in the sausage.