Cajun Cauliflower Casserole

Heat oven to 400ºF and rub an 8×8 or 9×9 inch baking pan with olive oil.

Heat olive oil up in a large pan on medium/high heat. Add onion, garlic and Cajun seasoning and cook until lightly golden brown, about 1 minute. Add cauliflower florets into the pan and stir until cauliflower is evenly coated in the spices.

Add canned tomatoes, chicken broth, tomato paste and bay leaves and stir until well mixed. Bring the mixture to a rapid boil and then reduce the heat to medium, cover, and simmer until the cauliflower is fork-tender, about 15–18 minutes. Once tender, uncover the pan, turn the heat to high and boil until the liquid is evaporated, about 8–9 minutes. Stir frequently so that the bottom doesn’t burn.

Transfer the mixture into a large food processor and process until smooth and creamy. Scrape into a large bowl and place into the freezer to quickly chill while you cook the sausage. (If you don’t do this, it’ll be to hot and you might cook the eggs once you add them!)

While the cauliflower chills, heat a large nonstick pan on medium/high heat. Add sliced sausage and cook until golden brown, flipping once. This takes 1–2 minutes per side. Transfer to a paper-towel lined plate and blot off the excess grease.

Take the cauliflower mixture from the freezer and stir in cooked sausage, red pepper, shredded chicken, shrimp, celery and salt and pepper until well mixed.

Lightly beat egg and egg white in a separate, small bowl and add to the cauliflower mixture. Stir until evenly incorporated. Press the mixture into the prepared pan and spread out evenly. Cover and bake for 20 minutes. Then, uncover and bake an additional 25–30 minutes until the top is lighly brown.

Let stand for 10 minutes and then garnish with parsley and green onion. Devour.