roasted cauliflower and chicken sausage casserole
April 6, 2015 § 35 Comments
I just can’t stop buying cauliflower. It’s as though I am making up for lost time because for years I wouldn’t touch the stuff. There are so many delightful ways to prepare cauliflower and here’s an interesting casserole with plenty of room for modification. This particular recipe is the “full on” gluten and dairy free version. If you prefer you could replace the almond meal and nutritional yeast with parmesan cheese and breadcrumbs for a toasted crunchy top. The combination of textures and flavors in this dish are outstanding and it is suitable as a one dish meal. We used both spicy and mild Italian chicken sausage. It’s a hearty meal that doesn’t leave you feeling stuffed. Clean eating and a simple recipe.
Serve with a leafy green salad.
The recipe is from the Clean Eats cookbook written by Alejandro Junger.
I n g r e d i e n t s
- 1 medium head of cauliflower (roughly 2 pounds) cut into bite size florets
- 4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil, plus a little extra for the baking dish
- 1/2 pound raw organic Italian chicken sausages, nitrate and sugar free, removed from casings
- 1 medium onion, diced
- leaves of 2 sprigs fresh thyme
- 1- 28 ounce can whole organic peeled tomatoes, drained and the liquid reserved (the reserved liquid can be omitted to achieve less tomato flavor)
- sea salt and freshly ground black pepper to taste
- 1/2 cup almond meal
- 1/4 cup nutritional yeast or you can use parmesan cheese
M e t h o d
Preheat oven to 350°F. Lightly coast a 9 x 12 baking dish with olive oil. In a large bowl, toss the cauliflower florets with half of the minced garlic and one tablespoon olive oil. Spread the cauliflower on a baking sheet and roast for approximately 20 minutes, turning them frequently. When the cauliflower is evenly browned remove from the oven and set aside.
Heat the remaining tablespoon of olive oil in a large skillet over medium high heat. Add the sausage and break it up. Cook for 10 – 12 minutes until it is cooked through and beginning to get crispy. Lower the heat to medium low and add the onions, the remaining garlic and thyme. Sauté the mixture for about 5 minutes. Crush the tomatoes and add them to the pan. Stir thoroughly, add the remaining tomato sauce, if desired, and sauté for 5 more minutes. Turn off the heat and taste. Add salt and pepper if necessary. Stir in the cauliflower.
In the prepared baking dish, distribute the cauliflower and sausage mixture evenly. In a small bowl combine the almond meal and nutritional yeast (or parmesan) and sprinkle over the casserole. Place in the oven and bake for 25 minutes. Let it stand for 5 minutes before serving.