Keto Sausage And Wild Cauliflower Rice Casserole Recipes

LOADED CAULIFLOWER RICE CASSEROLE

Steps:

• Pre-heat oven to 400F. Combine riced cauliflower, butter, garlic, chives, sour cream, 2 cups of the cheese, and bacon (reserve 1/4 cup for garnish), in a large mixing bowl. Taste and season with salt and pepper.
• Pour into a 9x9 casserole dish. Top with the remaining cheese and bacon.
• Bake in the pre-heated oven, uncovered, for 20 minutes.
• Serve

LOW CARB CAJUN SAUSAGE AND CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 425 F.
• Heat the olive oil over medium high heat and add the sausage bits. Cook just until lightly browned, about 1-2 minutes per side and set aside.
• Add the onion and garlic and saute for 1-2 minutes or until fragrant and soft.
• To a lightly greased 13x9" casserole dish, add the cooked sausage, onions, garlic, cauliflower rice (still frozen), bell peppers, kidney beans, diced tomatoes (without the juice), cajun seasoning and a generous pinch of salt and pepper. Mix to combine and break up any cauliflower rice chunks. Press lightly down.
• Bake for 20 minutes or until the cauliflower rice is tender and hot, and the sausage is cooked through.

LOW CARB SAUSAGE AND CAULIFLOWER CASSEROLE

Steps:

• Cook sausage, cumin and garlic powder together in large skillet until sausage is browned. Drain.
• Return sausage to skillet, adding onions and green peppers. Saute until veggies are crisp-tender.
• Stir in cauliflower, and cook 5-10 minutes until heated through.
• Top with shredded cheddar cheese, if desired.

CAULIFLOWER RICE SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375F/190C and spray a casserole dish with nonstick spray. (I used a dish that was 8" x 11" but any size close to that will work.)
• Take the cauliflower rice out of the freezer and let it thaw while you start the recipe.
• Chop mushrooms, onion, and green bell pepper and slice green onions.
• Heat 2 tsp. oil in a large non-stick frying pan and cook sausage over medium-high heat until it's nicely browned. We use a potato masher (affiliate link) to break the meat apart as it cooks.
• Remove sausage to a bowl, add another teaspoon of oil, add chopped mushrooms, and cook until mushrooms have released their liquid and all liquid has evaporated. Transfer mushrooms to the bowl with the sausage.
• Heat another 2 tsp. oil in the frying pan; then add onions and green pepper and cook until they are barely starting to brown. (You need this much oil for the cauliflower rice, which will be added next.)
• Add spices and cook 2 minutes more.
• Add cauliflower rice to the pan with onions and peppers and heat for a couple of minutes. Season with salt and fresh-ground black pepper to taste.
• Add the cooked sausage and mushrooms to the pan and gently combine with other ingredients. Then add 1 cup grated mozzarella and stir to distribute the cheese in the mixture.
• Put the mixture into the casserole dish and sprinkle the other cup of cheese over the top.
• Bake about 25 minutes, or until the top is starting to lightly brown.
• Serve hot, garnished with diagonally-sliced green onions if desired.

KETO SAUSAGE AND WILD CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F and grease a 9x13" baking dish *see note below. In a large skillet, cook and crumble the breakfast sausage. Then, drain the grease and set the sausage aside in a separate dish.
• Return the skillet to the stove over medium high heat. Add the butter. Once the butter has melted add the chopped mushrooms, water chestnuts, hemp hearts, and cauliflower rice.
• Cook, stirring occasionally until the mushrooms are softened and the cauliflower rice is heated through.
• Reduce the heat to low and stir in all of the spices and chicken broth concentrate.
• Return the cooked and crumbled sausage to the pan, then stir in the sour cream.
• Remove from the heat and adjust seasoning to taste.
• Transfer to the baking dish and cook uncovered in the preheated oven for 15-20 minutes until the top is slightly browned and crisp.