Sausage & Cheesy Rice Stuffed Cauliflower

Ingredients

1 cup Riceland Extra Long Grain White Rice, cooked
1 whole cauliflower head
3 tablespoons olive oil
1 cup leek, chopped
1/2 pound sausage meat
1 teaspoon ground turmeric
1/2 cup chicken broth
1 tablespoon fresh sage, chopped
1 small can of hatch chiles
4 ounces gruyere cheese, grated
Salt & pepper

Preparation

1. Preheat the oven to 350 degrees.
2. Use a small paring knife to carve out about 2/3 of the head of cauliflower making a bowl shape to stuff the filling back in.
3. Finely chop the cauliflower you have scooped. Measure 1 cup to use in this recipe and reserve the remainder for another use.
4. Heat the olive oil in a large skillet over a medium to high heat and add the leeks and sausage. Cook until brown.
5. Turn the heat to medium low, add the turmeric, 1 cup of the chopped cauliflower and the chicken broth. Cook for 5 minutes.
6. Remove from the heat and stir in the cooked rice, chopped sage, hatch chiles and half of the grated gruyere.
7. Put the cauliflower head on a parchment lined cookie sheet and season it with salt and pepper.
8. Mound your filling into the cauliflower cavity, trying to recreate the shape of the original cauliflower. Sprinkle the top with the remaining cheese.
9. Bake for 50-60 minutes.