Sausage and Cauliflower Casserole – Alana M. – May 2015

Sausage and Cauliflower Casserole

Original Link:­and­cauliflower­casserole­recipe


  • 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 28­oz. can whole peeled tomatoes
  • 1/2 cup almond flour
  • 2 tbsp. fresh parsley, chopped
  • Salt and pepper, to taste


1. 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.

2. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium­high 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.

3. Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9×13­inch baking dish. Sprinkle with almond flour. Bake for 20 minutes, and then turn the oven to broil and cook an additional 3­5 minutes. Garnish with parsley to serve.

Servings: 4 – ­6


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