Aunt Rocky’s Spicy Italian Sausage Bake

Preheat oven to 350ºF. Use an oven safe large skillet, or grease/spray a 7×11 baking pan and set it aside.

Chop cauliflower into very small florets or chop fine in food processor, or rice with grater. (I make it both ways.) Steam in microwave with 1 tablespoon water just until fork tender. Drain if necessary, set aside.

Remove sausage from casings. Brown in large skillet over medium-high heat, breaking into bite size chunks as it cooks. Let it get browned all over. Do not drain the grease.

When sausage is done, add garlic and continue cooking about 1 minute. Add diced tomatoes with juice, cauliflower, and spice. Mix well. Leave in skillet, if oven safe, or turn out into prepared baking dish. Top with shredded cheese.

Bake 30 minutes, or until cheese is lightly browned. Allow to set up for about 10 minutes before serving. Sprinkle with fresh parsley when serving.

Notes:
• For those on a restricted sodium or CKD/Renal Diet, look for a low sodium sausage to use in this recipe.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 290, Total Fat 19 g, Saturated Fat 7 g, Sodium 911 mg, Potassium 320 mg, Total Carbohydrate 11 g, Dietary Fiber 2 g, Net Carbs 9g, Sugars 4 g, Protein 20 g. Macros: 60% fat, 28% protein, 12% carbs.

© March 14, 2019 Roxana Lopez for Aunt Rocky’s.