Low Carb Sausage And Cauliflower Casserole Recipes

CAULIFLOWER SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375 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.

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.

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.

SAUSAGE AND CAULIFLOWER CASSEROLE (COMFORTING & DELICIOUS)

Steps:

• 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.Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high 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.Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9x13-inch baking dish. Sprinkle with almond flour. Bake for 20 minutes, and then turn the oven to broil and cook an additional 3-5 minutes. Garnish with parsley to serve.