I use spicy sausage, and it marries perfectly with the cauliflower. The only problem is that it is SO good, it's hard to keep everyone away from it until dinner! Teresa J. What can I say except there is only 2 of us and we ate for 4! I'm serious there was 1 noodle left! This is very good, has a great kick to it.

The only thing I would do different next time is leave the florets a little bit bigger. I also think this would taste great with pine nuts! I made this for PAC Spring , thanks IngridH!!! Amber C.

Wow we loved this! Made just as directed and would not change a thing okay maybe I used a little more crushed red pepper flakes! Love the roasted cauliflower and all that garlic. Great recipe - thanks for sharing it!

So easy to make! I halved the recipe, but still have leftovers very generous portions. This is so good, and so nice to make without a sauce.

I did increase the sausage portion a bit love meat! Also increased the cauliflower, but left the rest of the ingredients alone.

This was nice and spicy, fabulous dinner. Develop and improve services. Use limited data to select content. List of Partners vendors. Southern Dinner Recipes Chicken Mains Pork Mains Casserole Sides Vegetable Recipes.

Cauliflower and Sausage Roast With Cheddar Cheese Recipe. By Diana Rattray. Diana Rattray. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, recipes and articles in her 20 years as a food writer.

Learn about The Spruce Eats' Editorial Process. Trending Videos. Prep: 12 mins. Cook: 25 mins. Total: 37 mins. Servings: 6 servings. Gather the ingredients. Variations If you don't have Cajun or Creole seasonings, you can use a combination of cayenne, smoked paprika, and garlic powder, along with herbs such as ground thyme, basil, or oregano.

You can also use Old Bay instead of Cajun or Creole seasonings if you have that on hand. Feel free to use turkey or chicken sausage instead if you want the dish to have a little bit less fat or if you prefer the taste. This recipe would also be good with broccoli and sausage instead of cauliflower, or a combination of both veggies.

Moroccan Cauliflower With Preserved Lemon. Rinse off the florets with cold water to stop the cooking. Make sure to shake off any excess water. The sausage should also be browned in a skillet before it is mixed with the remaining ingredients and added to the large baking dish.

Sprinkle the top of the assembled casserole with almond meal and then throw it in the oven. The casserole is baked for about 25 minutes, and then put under the broiler for another 5 minutes to crisp up the top layer.

The cauliflower will soak up all of the delicious flavors of the tomato sauce while the casserole bakes in the oven.

My main Paleo hack with this recipe is using almond flour in place of traditional breadcrumbs. And it worked really well! The almond flour added just the right amount of texture needed to top off the wholesome casserole.

Print Recipe. We have nut allergies in our house. Can I substitute flaxseed meal instead? Flaxseed meal may work to form a crust as well, though I am not sure whether the flavors would change. If you have access to Whole Foods or Trader Joes, both of those stores have the products.

Or you could purchase them online at Amazon. Sally, you can make almond butter and flour fairly easily if you have a food processor and access to whole raw almonds.

If you make homemade almond milk, you will also end up with mostly defatted almond meal as a byproduct, which is also great for baking and cooking…though you can also use the full fat version. My whole family loved it. I added a whole yellow pepper for color and used a little more sausage then called for.

Thanks for the easy and delicious recipe! more sausage.

I added a whole yellow pepper for color and used a little more sausage then called for. Thanks for the easy and delicious recipe! more sausage. The almond meal almost tasted like sprinkled on Parmesan after it was baked.

My husband had 2 helpings-definitely a keeper! Even my wife said it was good. This recipe is off-the-charts delicious! And as easy as it is delish. Made a quick easy meal even quicker and easier.

I made this recipe for dinner tonight.. it was DELICIOUS… and very easy… I followed the recipe exactly… but next time I might add some black olives.. and maybe reduce the tomato juices a little more… but all in all very tasty and satisfying meal.

Added a little shredded cheese and substituted Italian breadcrumbs for almond flower. Not only looked like picture tasted great, also very easy to make.

Dude this is freaking fantastic!!! My daughter is pegan…we have a hard time finding casseroles without egg. This was sooooooo good. This is outstanding! I am new to a low carb diet and these are the kind of recipes that make it so easy to follow.

I cut fresh tomatoes for mine I just prefer to not use canned food , used green onion instead of yellow onion to make it even lower carb, used 6 oz more sausage, and added some grated parmesan on top. My husband gave me an enthusiastic thumbs up after he took a bite before I could even sit down to eat mine.

Low Carb Crockpot Chili Mini BBQ Meatloaf Sheet Pan Chicken Teriyaki with Veggies Baked Crab Legs with Spicy Garlic Butter Sauce Slow Cooker Carolina Pulled Pork Antipasto Pinwheel Salad Healthy Strawberry Chicken Salad Spicy Chicken Lettuce Wraps Low Carb Beef Stew.

Cauliflower Sausage Casserole. A mouthwatering favorite that everyone in the family will enjoy. It's easy to make and only 6 net carbs! Course Main Dish Cuisine 5 ingredients or less , Low Carb , Main Dish. Servings Prep Time 6 servings 20 minutes. Cook Time Passive Time 45 minutes per batch 1 hr 5m minutes.

Servings Prep Time 6 servings 20 minutes Cook Time Passive Time 45 minutes per batch 1 hr 5m minutes. Servings: servings. Preheat oven to 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. Comments So flavorful and satisfying!!

Per serving; calories: Net Carbs: 6 Carbs. There are 6 servings in the casserole if you divide it up into 6 squares. Hi Meagan — So glad your family loved it! You just can't stop going back for "just one more bite". The only Italian sausage available in my wee town comes in Sausage Meat style and not as finished sausages.

I just pan cooked the meat and cauliflower and proceeded as directed. It was really quick this way but the sausage and cauliflower both browned beautifully. I used whole wheat bow ties and made 2 servings. DH and I were both full and happy and nothing was left :D.

see 4 more reviews. RECIPE SUBMITTED BY. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.

In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients.

I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.

For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.

I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day.

Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. YOU'LL ALSO LOVE.