13. Cauliflower and Sausage Casserole

13 Cauliflower SausageA flavorful a deceivingly healthier casserole

Prep to plate time: 1 hr 30 min
Servings: 6


  • 1 medium head of Cauliflower (about 2 lbs)
  • 1/2 lbs uncooked spicy Italian Sausage
  • 1 medium Onion
  • 1 can Crushed Tomatoes (28 oz)
  • 2 medium, ripe Tomatoes
  • 2/3 cup Bread Crumbs ( or 2 slices of bread, toasted and processed)
  • 1/4 cup grated Parmesan Cheese
  • 4 cloves Garlic
  • 2 tsp dried Oregano
  • Olive oil


  1. PREP: Cut cauliflower into bite sized florets. Chop onion into medium sized pieces. Chop tomato into medium sized chunks. Mince the garlic
  2. PREP: Remove sausage from casings
  3. Boil 3 quarts of water in a large pot. Add the cauliflower and boil for 2 min. Drain in a colander and run under cold water to stop the cooking. Place the cauliflower back in the pot and set aside
  4. In a deep sauté pan or dutch oven, heat 1 Tbsp of olive oil over medium-high heat. When the pan is hot, add the sausage. Use a spoon to break up the meat and cook for 10 min until sausage is cooked through
  5. Set the oven to 350°F
  6. Turn the heat to medium-low and add the onion, garlic and oregano. Saute for 5 min, stirring frequently and scraping up any browned bits
  7. Add the can of crushed tomatoes to the sausage. Stir thoroughly, continuing to break up the tomatoes and cook for 5 min
  8. Turn the heat off and add the contents of the pan to the pot containing the cauliflower. Stir until evenly mixed
  9. Lightly oil a 9×13 inch baking dish and evenly spread the cauliflower and sausage mix
  10. Mix the bread crumbs with Parmesan cheese and sprinkle an even layer over the dish. Drizzle lightly with olive oil
  11. Place the dish in the middle of the oven and bake for 25 min, or until bread crumbs have browned and sauce is bubbling
  12. PLATE: Let stand for 5 min before serving

Inspired by: The Kitchn

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