Chicken Sausage And Roasted Cauliflower Casserole Food

CHICKEN SAUSAGE AND ROASTED CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss cauliflower in a bowl with lemon juice, olive oil, garlic, salt, and pepper. Pour into a baking dish.
• Bake, uncovered, in the preheated oven until softened, about 30 minutes.
• Heat a skillet over medium heat. Add chicken sausage; cook and stir until browned, about 6 minutes. Drain sausage on a paper towel-lined plate. Slice into 1-inch pieces.
• Mix sausage into the baked cauliflower mixture in the baking dish; sprinkle Parmesan cheese on top. Spread 8 dollops of ricotta cheese evenly across the top. Sprinkle red pepper flakes on top.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil until cauliflower and ricotta are lightly browned, about 5 minutes. Sprinkle fresh parsley on top.

CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
• Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

CHEESY CHICKEN CAULIFLOWER CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees then coat a 2-qt casserole dish with cooking spray. Season chicken breasts lightly with salt and pepper then place in prepared casserole dish. Spritz top of chicken with cooking spray then bake 20-25 minutes or until just cooked through. Remove from oven, cover loosely with foil then let rest. Increase oven temperature to 425 degrees.
• Fill a large saucepan halfway with water then bring to a boil over high heat. Add cauliflower and a few pinches of salt. Cook cauliflower approximately 3 minutes until fork tender but still slightly crunchy. Drain and set aside.
• Return pot to stove then reduce heat to medium. Melt butter then add diced onion. Cook 3-4 minutes until onion is translucent then add garlic and cook 1 additional minute.
• Sprinkle in flour, stirring until dissolved. Cook approximately 1 minute, stirring frequently, then slowly whisk in milk. Bring mixture to a boil then add paprika, dry mustard, salt and pepper and stir to combine. Add Parmesan cheese then stir until melted and incorporated. Remove from heat then fold in chicken and cauliflower to fully coat with sauce.
• Coat casserole dish with cooking spray then add the chicken and cauliflower mixture. Sprinkle top with cheddar cheese and breadcrumbs then drizzle with melted butter. Sprinkle top with garlic salt then bake uncovered 10-15 minutes until the top is golden brown and the filling is hot and bubbly.

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.

ONE-SKILLET CHEESY SAUSAGE, RICE & CAULIFLOWER CASSEROLE

Steps:

• Coat a large ovenproof skillet with cooking spray. Heat the pan over medium heat. Cook the onion and garlic, stirring occasionally, until softened, about 5 minutes. Add the sausage and cook, stirring, until lightly browned, about 3 minutes. Add the rice, salt, black pepper, and 3 cups stock; bring to a boil. Reduce the heat to medium-low, and cook, stirring occasionally, until the rice is almost tender, about 30 minutes. Stir in the cauliflower; cover and cook until the cauliflower and rice are tender, about 5 minutes.
• Preheat the broiler to high. In a small bowl, whisk the flour and remaining 1/2 cup stock. Stir the stock mixture into the rice mixture. Increase the heat to medium-high and bring to a boil; cook until the sauce thickens, about 2 minutes.
• Sprinkle the cheese over the rice mixture. Broil until the cheese melts, 1 to 2 minutes. Garnish with the parsley, if desired.
• Serving size: about 1 cup

LOW CARB SAUSAGE, MUSHROOM AND CHICKEN CASSEROLE

Steps:

• Brown the sausage with the celery, onion and mushrooms.
• Stir the softened cream cheese into the sausage mixture until well blended.
• Coarsely chop the cooked cauliflower.
• Mix all ingredients, including the chicken, and spread in a greased 9"x13" baking dish.
• If desired, dust the top with paprika.
• Bake, covered with foil, at 350º for about 30 minutes.
• Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

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.

SAUSAGE CASSEROLE WITH CAULIFLOWER RICE

Steps:

• Preheat oven to 375 degrees
• To a skillet on medium heat add the oil once it's hot add the bell pepper in and saute for 2 minutes. Now add the sausage in and cook though. Once cooked remove any access grease. Turn the heat off at this point and add the cubed cream cheese in and stir to combine and melt the cream cheese.
• To a medium sized bowl add the sausage mixture in along with the cauliflower rice, Italian seasoning, and 1/2 cup of cheese stir everything together.
• Grease a 9x13 baking dish then pour the mixture in. Top with the remaining cheese then coven with aluminum foil and bake for 25 minute now take the foil off and bake for an additional 12 minutes. Enjoy

CHICKEN AND CAULIFLOWER ALFREDO

Steps:

• Preheat oven to 375 degees. Butter a 9 x 13 baking dish.
• Cut cauliflower into bite size florets. Either steam for 4 minutes or boil for 4-5 minutes until cauliflower is fork tender. Careful not to overcook, as it will continue to cook in the oven. DRAIN WELL. After draining spread cauliflower out on two sheets of paper towels to let all excess moisture evaporate.
• Cut cooked chicken into one inch pieces.