Aunt Rocky’s Sausage & Cauliflower Casserole

Preheat oven to 350°F. If you are not using an oven proof skillet, grease an 8×8 casserole dish, set aside.

Combine Parmesan cheese and parsley and set aside.

Cut cauliflower into bite size pieces. Put in covered microwave safe dish and steam in microwave for about 3 minutes, or until beginning to get tender. Leave covered until needed.

While cauliflower is steaming, cook and brown sausage in a large skillet over medium heat. Break it up as you go, but leave it somewhat chunky.

When sausage is browned and nearly done, add mushrooms, onions, and cooked cauliflower. Continue cooking until onions become translucent and mushrooms and cauliflower are beginning to brown. Add garlic and cook another minute.

Pour tomatoes with juice into the pan. Add Italian seasoning and red pepper flakes. Mix well. Taste for flavor, and adjust seasonings if desired.

If you are using a baking dish, turn entire mixture into the dish. Sprinkle Parmesan parsley mixture over the top. Bake about 35–40 minutes, or until top is beginning to brown just a little.

Note: For a special presentation, bake in 4 large ramekins as individual servings.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.

Calories 411, Total Fat 28 g, Total Carbohydrate 10 g, Dietary Fiber 3 g, Net Carbs 7g, Sugars 5 g, Protein 28 g. Macros: 64% fat, 29% protein, 7% carbs.

©️ December 18, 2016 Roxana Lopez

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.