Bangers & Mash Casserole

1. Preheat oven to 375°F.

2. Cut the cauliflower into florets and place in a large pot of water. Bring to a boil then lower the heat a but and simmer for about 20 minutes, or until very soft.

3. While the cauliflower is cooking whisk the eggs in a medium sized bowl. When the eggs are combined whisk in the baking powder, salt (the first amount listed) and the flour. Stir in the spinach, mozzarella and green onions. Set aside.

4. Spray a 2-quart baking dish with cooking spray and pour the eggs mixture on the bottom.

5. Cut each of the sausages in half length-wise. If desired, cook the sausages for a few minutes on each side in a skillet over medium-high heat, until they are lightly browned on each side. (Since sausage is already fully cooked, this step isn’t necessary).

6. Place the sausage in a row on top of the egg mixture. They may sink down into the eggs and this is okay.

7. When the cauliflower is soft drain it and then return it to the pan. Using an immersion blender or beaters, whip the cauliflower until it is very smooth. Add the Greek yogurt and the second listed amount of salt and whip again until the yogurt is totally mixed in. Spread the cauliflower on top of the sausages.

8. Bake for 25 minutes, or until the bottom layer is cooked through.