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.

Enjoy!

Two Years Ago: Lemon Pasta

 

Cauliflower & Chicken Sausage Casserole (serves 6)

INGREDIENTS:

• 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

DIRECTIONS:

• 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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