Cauliflower Italian Sausage Casserole Food

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SAUSAGE-CAULIFLOWER SPAGHETTI



Sausage-Cauliflower Spaghetti image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces spaghetti
3 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces sweet Italian turkey sausage, casings removed
6 cloves garlic, sliced
1 small head cauliflower, broken into small florets
1 bunch scallions, chopped
1 cup grated pecorino romano or parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.
  • Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.

SAUSAGE AND CAULIFLOWER CASSEROLE (COMFORTING & DELICIOUS)



Sausage and Cauliflower Casserole (Comforting & Delicious) image

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.

Provided by Jess

Yield 1

Number Of Ingredients 10

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

Steps:

  • 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.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.Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9x13-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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