Entrée Sausage

Cauliflower & Chicken Sausage Casserole

It is officially Spring now; the weather, however, certainly didn’t receive the memo!  It’s cold and there’s still snow in the forecast.  So, I am still craving hearty, comforting meals…ones that let the oven warm up the house, like casseroles.  Casseroles, however, typically are not the best for your figure.

I was intrigued by this recipe though, since, besides some breadcrumbs, it was virtually carb-less.  I was definitely pleased with the results and did not miss the carbs at all!  It was very filling and equally satisfying.

Start by preheating your oven to 350°….


  • Bring a pot of water to boil.
  • Cut 2 heads of cauliflower into bite-sized florets.


  • Add a teaspoon of salt to the boiling water.


  • Then add the cauliflower.


  • Cook for just a couple of minutes.
  • Drain the cauliflower then run under cold water to stop the cooking process.


  • Meanwhile, heat a skillet over medium-high heat.
  • Add some EVOO.


  • Using a pairing knife, split open the sausage casings and remove the meat.


  • Add the sausage meat to the skillet.


  • Break the sausage up with a wooden spoon.
  • Cook until browned, about 10 minutes.



  • While the sausage cooks, chop up an onion and 4 cloves of garlic.


  • Add the onion and garlic to the sausage.


  • Cook until the veggies are tender, about 5 minutes.
  • Mince up about 2 tablespoons of fresh thyme.


  • Add the thyme to the sausage mixture.


  • Open a large can of plum tomatoes.
  • Break the tomatoes up with your hands, and add them (and their juices) to the skillet.  (Watch out!  They *will* splatter as you crush them.  I recommend an apron!)

  • Stir to combine.

  • Then, season with some s&p and bring to a boil.

  • Coat a baking dish with nonstick cooking spray.

  • Add the cauliflower.

  • Top with the tomato-sausage mixture.

  • Stir to combine.

  • Top with some breadcrumbs.

  • Finish with some shredded (or grated) Parmesan cheese.

  • Bake for approximately 25 minutes.


Two Years Ago: Lemon Pasta


Cauliflower & Chicken Sausage Casserole (serves 6)


  • 2 heads cauliflower, chopped into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • 1 pound chicken sausage, removed from its casings
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tablespoons fresh thyme, minced
  • 1 teaspoon salt, plus more for seasoning
  • 1 large (28 oz.) can whole peeled tomatoes
  • black pepper
  • ⅔ cups Italian style breadcrumbs
  • ¼ cup shredded Parmesan cheese
  • nonstick cooking spray


  • Preheat your oven to 350°.
  • Bring a pot of water to a boil.
  • Season the boiling water with 1 teaspoon salt.
  • Add the cauliflower and cook for 2 minutes.
  • Drain the cauliflower and run under cold water (to stop the cooking process).
  • Heat a large skillet over medium-high heat.
  • Add the olive oil.
  • When the oil is hot, add the chicken sausage.
  • Break the meat up with a wooden spoon and cook until browned, about 10 minutes.
  • Add the onion, garlic, and thyme to the chicken.
  • Stir and cook until the vegetables are soft, about 7 more minutes.
  • Break the tomatoes with your hands, and add them to the skillet.
  • Add the remaining liquid from the can.
  • Season with salt and pepper (to taste) and bring to a boil.
  • Reduce the heat and let simmer for 5 more minutes.
  • Coat a baking dish with the cooking spray.
  • Add the cooked cauliflower.
  • Cover the cauliflower with the tomato sausage mixture.
  • Stir to combine.
  • Top with the breadcrumbs and Parmesan.
  • Bake for 25 minutes.

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I'm a middle school math teacher by day and a total food enthusiast by night.

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