Posts tagged cauliflower
Cheesy Sausage and Cauliflower Casserole

Today is a cold rainy day where I live! It’s a perfect day to make this super easy and filling cheesy sausage casserole. It’s warm, comforting and exactly what I crave on cold rainy days!

Don’t be fooled by the title and picture, while this casserole looks like a cheat meal it’s actually low carb and on the light side due to using low fat cheese!


I used a spicy chicken sausage to add depth of flavor and contrast the creamy cheese and cauliflower. You could also use chicken or bulk spicy pork sausage, just make sure to fully cook it before using it!


You can also play with the type of cheese. Cheddar cheese, cream cheese or Swiss could all be fun flavors to try, jut note that those will increase the calories in this dish.

This is a great meal prep recipe or weekend dinner, enjoy!

Cheesy Sausage and Cauliflower Casserole

Makes 6 servings


  • 1 head of cauliflower, chopped into florets

  • 4 Spicy turkey sausages, pre-cooked and sliced 

  • 1/4 teaspoon onion powder 

  • 1/2 teaspoon garlic powder 

  • 1 cup of low fat ricotta cheese

  • 2 cups low-fat mozzarella cheese, plus 1/2 cup more for topping  

  • 1-2 cups baby spinach

  • Olive oil for greasing pan

  • Salt and pepper to taste 


Heat oven to 400 degrees. Lightly grease a deep casserole dish and set aside. 

In a large bowl, add onion powder, garlic powder, ricotta cheese, mozzarella cheese and spinach. Stir well to combine. Add cauliflower florets and sausage and stir. 

Pour into prepared casserole dish and top with reserved mozzarella cheese. Bake for 20-25 minutes until cheese on top is brown and cauliflower is crisp tender. 

Tomato Basil Cauliflower Pizza

Cauliflower pizza crust is super easy to make and is a wonderful low-carb and gluten-free way to enjoy pizza! If you have ever made cauliflower pizza crust and struggled, I have some tried and true tips to ensure you have a perfectly crisp and satisfying crust! 

The first key to making sure you have an irresistible crust is to make sure you have dry cauliflower. Whether you break down your cauliflower in a food processor or buy cauliflower rice, it's essential to dry it in a kitchen towel. Simply pile the cauliflower rice in the middle of a kitchen towel (a paper towel will fall apart) and squeeze!!! Damp cauliflower will result in a pile of mush instead of a crust.

The second key to a perfect crust is to generously oil the sheet pan you bake your crust on. This will help the bottom and edges get delightfully crispy! 


Finally, make sure you place a layer of cheese on the baked crust between your sauce and your toppings. This will prevent the sauce from making your crust mushy!



Tomato Basil Cauliflower Pizza

Makes one 12" pizza or two small pizzas

Crust Ingredients

  • 1 bag cauliflower rice 
  • 2 eggs, beaten 
  • 1/4 cup flour (can be all-purpose, almond etc..) 
  • 1 cup shredded mozzarella cheese 
  • 1/4 cup grated Parmesan 
  • 1 teaspoon dried basil 
  • 1 teaspoon oregano 
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon onion powder 
  • Pinch of red pepper flakes 
  • Salt and pepper to taste 
  • Olive oil for greasing baking sheet 


  • 1 cup shredded mozzarella cheese
  • 1 cup garlic tomato sauce 
  • 1 large tomato, sliced 
  • 8 ounces fresh mozzarella cheese, sliced into rounds 
  • 3 tablespoons fresh basil, chopped  


Preheat oven to 425 degrees. Generously oil a baking sheet with olive oil. Squeeze any moisture out of cauliflower rice with a kitchen towel. In a large bowl combine cauliflower rice, eggs, flour, cheeses and seasoning. Mixture should be coarse, but if you pick up a small handful and squeeze, it should remain in a clump in your hand. Place crust mixture on sheet pan and press into a round with your fingers. You want the crust to be thin, about 1/2 inch thick or less. Place crust in the oven and bake for 30 minutes until slightly brown and edges are crispy. 

Once crust is baked, top with shredded mozzarella cheese. Then add sauce, tomatoes, fresh mozzarella and basil. Place pizza back in oven for 10 minutes until cheese is melted. Enjoy! 


Chicken & Andouille Sausage Gumbo

I love fall, and I love all of the wonderful bean chilis that go hand in hand with cold evenings. But sometimes I want flavors that are a bit different and full of bright spicy flavors! This chicken and Andouille sausage gumbo recipe is the perfect break from chili and is an excellent all in one meal. The flavors are layered with fresh vegetables, herbs, and spices.

This gumbo stays true to it’s roots and has the delightful holy trinity of celery, green pepper and onion. Normally, gumbo is thickened with a roux (equal parts flour and fat) but I have used okra instead. Okra not only tastes amazing and is truly a southern staple, but also it will naturally thicken the gumbo. This meal tastes even gets better the next day, perfect for leftovers. Brian and I will make a big pot of gumbo on Monday and will eat it for several weeknight meals! 

Feel free to use basmati rice or brown rice in place of the cauliflower rice in the recipe. I used cauliflower rice this time around to remain Whole30 compliant, but to be honest I couldn’t really tell a difference!! 



Chicken & Andouille Sausage Gumbo

Makes 6 servings


  • 1 tablespoon olive oil 
  • 6 ounces turkey Andouille sausage, sliced 
  • 1 large onion, diced 
  • 1 large green pepper, chopped 
  • 2 ribs celery, chopped 
  • 1 cup frozen okra pieces 
  • 2 cloves garlic, minced 
  • 1 teaspoon fresh thyme leaves 
  • 1 teaspoon smoked paprika 
  • 1/2 teaspoon dried oregano 
  • 1 can (14.5 ounces) diced tomatoes 
  • 1 can (14.5 ounces) chicken broth 
  • 1 pound chicken thighs, cut into bite sized pieces 
  • 1 tablespoon green onions, chopped 
  • 2 cups cauliflower or brown rice, cooked


In a large pot or Dutch oven heat oil over medium-high heat until shimmering. Add sausage, onion, pepper, celery, okra and garlic. Cook until crisp tender. Add the thyme, paprika, oregano, tomatoes, broth and chicken. Simmer for 20 minutes until the chicken is cooked through. Serve over cauliflower rice and sprinkle with green onions.  


Baked Salmon with Cauliflower Risotto

I'm obsessed with cauliflower risotto right now! It's extremely filling, tastes like comfort food and is a perfect side dish to any protein you like. What is fabulous about cauliflower is that it literally absorbs any flavor you cook it with. This makes it the perfect base to highlight fresh herbs, salty Parmesan and rich balsamic vinegar.

Cauliflower is an excellent source of vitamins C and K as well as providing fiber, omega-3 fatty acids and magnesium! Raw cauliflower can be a little harsh to eat, but cooking it in risotto form is an excellent way to get the health benefits without the bitter taste.

You can find riced cauliflower in just about any well stocked grocery store in the produce section. If you can’t seem to find it or want to make it yourself, it’s super simple! You will need a box grater and a clean and trimmed whole head of cauliflower that you cut in half. Simply rub the cauliflower half up and down the side of the box grater with the largest holes to create “rice”. 

Blending the beans with veggie broth is an important step in this recipe as it give the risotto a creamy texture and adds a wonderful buttery taste to the cauliflower. 



Baked Salmon with Cauliflower Risotto

Makes 4 servings


  • 4 salmon fillets, skinless and bones removed

  • 2 tablespoons olive oil, divided

  • 2 tablespoons Mrs.Dash’s salt free onion and garlic seasoning

  • 4 cups grated cauliflower “rice”

  • 1 (15 oz) can great northern beans, rinsed and drained

  • 1 cup veggie broth

  • 1/2 yellow onion, diced

  • 1 cup baby bella mushrooms, thinly sliced

  • 1 clove garlic, minced

  • 1 tablespoon red wine vinegar

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon fresh dill, chopped

  • 1/4 cup fresh basil, chopped

  • 1/4 cup aged balsamic vinegar

  • 1/3 cup grated Parmesan cheese


For the salmon: Preheat oven to 400 degrees. Place salmon on a baking sheet and drizzle with one tablespoon olive oil and onion and garlic seasoning. Place in oven and bake for 12-15 minutes until salmon is firm to the touch and flakes easily with a fork. 

For the risotto: In a blender, add beans and broth. Blend until smooth and set aside. In a large skillet heat remaining tablespoon of olive oil. Add onion and mushrooms and cook until tender. Add in vinegar, dill, thyme, garlic and salt and pepper. Cook until garlic is fragrant. Add in cauliflower rice and basil. Cook and stir for 1-2 minutes. Add in blended beans and broth and cook until rice is tender but not mushy, about 3 minutes. Sprinkle Parmesan cheese over risotto and drizzle with balsamic vinegar. Serve with salmon.