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Sausage Cauliflower Casserole

Sausage Cauliflower Casserole

GBC Students Fraser Fitzgerald and April Kim
This recipe is brought to us by George Brown Culinary School students, Fraser Fitzgerald and April Kim. Their sausage and cauliflower casserole is a simple and quick weekday dinner that offers the warm, satisfying bite only a casserole can accomplish.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Meat
Cuisine European
Servings 4 servings

Ingredients
  

  • 1 head cauliflower, cut into florets
  • 2 medium onions, diced
  • 3 cloves garlic, roughly chopped
  • 8 ounces cherry tomatoes, halved
  • ½ fennel bulb, sliced
  • ¼ cup extra-virgin olive oil
  • ¼ tsp black pepper
  • ½ pound sausage, sliced into bite sizes pieces
  • 7 ounces mozzarella cheese, cut into 1-inch cubes
  • ½ tsp dried basil

Instructions
 

  • First, preheat oven to 400 degrees F.
  • Next, combine cauliflower, onions, garlic, tomatoes and fennel in a bowl and toss with olive oil to evenly coat. Then sprinkle with pepper.
  • Place vegetables in the roasting pan and top with the cubed cheese and sausage.
  • Bake for 40 minutes or until the sausages are thoroughly cooked and the vegetables have turned a nice color.
  • Finally, top with basil and serve warm. A serving of fruit with a dollop of Greek yogurt will round this out for a complete meal.

Notes

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
Keyword Meat, Phase 1, Phase 2