This casserole is straightforward and simple. It’s tasty and nourishing. It highlights both veggies and protein. It’s a welcome shift away from creamy, soupy casseroles, with plenty of its own hearty ingredients and texture. This wholesome sausage and cauliflower casserole will be a favorite new addition to your regular recipe rotation.

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 1 tbsp extra virgin olive oil
  • 8 oz. Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 5 cloves garlic, minced
  • 4 sprigs thyme
  • 1 28-oz. can whole peeled tomatoes
  • 1/2 cup almond flour
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste
  • Salt and pepper, to taste

Instructions:

  1. Bring a pot of water to boil. Add the cauliflower florets to the pot and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside.
  2. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 8-10 minutes until browned, using a spoon to break into small pieces. Stir in the onion, garlic, and thyme. Sauté for 5-7 minutes, stirring regularly. Add the tomatoes and juices to the pan and cook for 5 minutes more. Add salt and pepper to taste.
  3. Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9×13-inch baking dish. Sprinkle with almond flour. Bake for 20 minutes, and then turn the oven to broil and cook an additional 3-5 minutes. Garnish with parsley to serve.

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