Katie
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.
