Cauliflower Sausage Casserole Food

SLOW COOKER CAULIFLOWER CASSEROLE

Steps:

• Spray the inside of a 4- to 6-quart slow cooker with cooking spray.
• Spray a small skillet with cooking spray and add sausage. Cook over medium heat until sausage are browned, 2 to 3 minutes. Transfer to the prepared slow cooker. Add cauliflower, cream cheese, butter, garlic powder, salt, pepper, and red pepper flakes; stir to combine.
• Cover slow cooker and cook on Low until cauliflower is fork tender, about 2 hours. Stir in pepper Jack cheese and cook for 30 minutes longer.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Sprinkle crumbled bacon over finished casserole.

SAUSAGE AND CAULIFLOWER CASSEROLE (COMFORTING & DELICIOUS)

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.

CAULIFLOWER SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375 degrees. Spray a 9x13 inch casserole dish lightly.
• Roughly chop the head of cauliflower or 2 lb bag of cauliflower (recommended) into smaller bite-size pieces. Add and even out into casserole dish.
• Brown the sausage in a large skillet under medium to high heat. Drain grease.
• Whisk together the cream of chicken soup, water, heavy whipping cream, onion powder, crushed red pepper, salt and pepper in a bowl.
• Add an even layer of sausage on top of the chopped cauliflower. Then pour the soup mixture on top of the sausage. Spread evenly with a spatula. Cover with foil and bake for 45 minutes.
• Remove foil and top with sharp shredded cheddar cheese. Return to oven 5 more minutes to melt the cheese, then serve.

CAULIFLOWER-ITALIAN SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375 degrees Fahrenheit. Heat a large dutch oven on medium high. Add 2 tablespoons of olive oil along with the sausage and onions. Cook, breaking up the sausage as you go, about 10 minutes, adding garlic halfway through. Remove mixture from pan and set aside.
• Add cauliflower to the reheated pot and brown on both sides, about 2 to 3 minutes, seasoning to taste with salt and freshly ground black pepper.
• Add the broken up tomatoes with their liquid, along with the cooked sausage mixture. Bring simmer and adjust for seasoning. Mix in half the parsley and spread the mixture in to a 13x9 baking dish.
• In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining parsley. Sprinkle the mixture evenly over the top of the sausage and cauliflower and bake until golden brown on top and crispy on top, about 30 minutes. Remove from the oven, let sit for 5 to 10 minutes, then serve.

CHEESY CAULIFLOWER & SMOKED SAUSAGE BAKE

Steps:

• Pre-heat oven to 350F degrees.
• In a medium skillet heat oil and,brown sausage and onion, ( If using ) and set aside ( drain if needed ).
• In a medium saucepan, melt butter/margarine; add flour and cook until light yellow and pasty-looking.
• Add a little milk at a time and stir until slightly thickened.
• Remove from heat and add 1 cup of cheese, salt and pepper and stir until well blended.
• Then fold the cauliflower and smoked sausage into the cheese sauce, coating well.
• Place into a greased 2 quart rectangle or a 8 x 8 square baking dish.
• Sprinkle top with remaining cheese and sprinkle with paprika if desired and bake for 30 minutes or until golden brown.

CAULIFLOWER TOT AND TURKEY SAUSAGE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray. Arrange cauliflower tots evenly in the prepared dish.
• Heat oil in a large skillet over medium heat. Add sausage and onion; cook, stirring occasionally, until sausage is browned, about 5 minutes. Add broccoli and bell peppers. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes. Spoon mixture over tots in the prepared dish.
• Whisk together eggs, milk, salt, black pepper, and cayenne in a bowl. Pour evenly over sausage, vegetables, and tots. Sprinkle with Swiss and Parmesan cheeses.
• Bake in the preheated oven, covered with foil, for 20 minutes. Uncover and continue baking until bubbly, about 30 minutes more.

CAULI-KALE SAUSAGE BAKE

Steps:

• Bring a large pan of salted water to the boil and cook the cauliflower for 6 mins, adding the kale for the final min. Drain well.
• Meanwhile, heat the oil in a non-stick frying pan and add the sausagemeat, breaking it up with a wooden spoon. Brown all over for 4-5 mins.
• Heat oven to 200C/180C fan/gas 6 and put the cauliflower and kale in a large baking dish. Pour over the cheese sauce, season and mix to coat well. Scatter over the sausagemeat and the cheddar. Bake for 30 mins until the top is golden and bubbling. Serve with mixed leaves, if you like.

CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 325°. Place 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain. , In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. , Bake, uncovered, until heated through, 30-35 minutes.