Culinary Student Recipe Feature: Sausage Cauliflower Casserole
This recipe is brought to us by two George Brown Culinary School students: Fraser Fitzgerald and April Kim. Their sausage and cauliflower casserole is a simple, quick, warm, and satisfying weekday dinner that your whole family will love.
This quick-and-easy dinner can be made on a single roasting pan. Forget about all the kitchen clean up – just sit back, relax, and enjoy the meal! Start with a layer of veggies tossed in oil. Then, top with a higher-protein cheese and some juicy sausages. Finally, toss er’ in the oven and spend your time relaxing with family and friends.
Sausage Cauliflower CasseroleGBC Students Fraser Fitzgerald and April Kim
Nutrition (Original Recipe)Fat: 38g Carbohydrates: 20g Protein: 26g Calories: 515
Nutrition (Phase 2 Variation)Add 1 medium diced zucchini and 1 diced sweet potato with the other vegetables. Cook until the sausages are thoroughly cooked and the sweet potatoes are tender. Fat: 38g Carbohydrate: 28g Protein: 27g Calories: 552
Nutrition (Phase 1 Full Meal)Serve with 1/2 cup boiled white beans per person (2 cups total). You can toss these in with the casserole or serve on the side. Fat: 53% Carbohydrates: 26% Protein: 21% Calories: 643
Nutrition (Phase 2 Full Meal)Follow the Phase 2 variation. Have the recipe serve 6 people instead of 4, add a second sweet potato, and serve with 1/2 cup brown rice per person (3 cups total). For dessert, 1/4 cup blueberries with 1/2 cup whole-milk Greek yogurt per person. Fat: 45% Carbohydrate: 36% Protein: 20% Calories: 655