Paleo Sausage & Cauliflower Casserole

1.jpgIngredients

1 head of cauliflower, cut into florets

1 tbsp extra virgin olive oil

8 oz. Italian sausage, casings removed

1 medium yellow onion, diced

5 cloves garlic, minced

4 sprigs thyme

1 28-oz. can whole peeled tomatoes

1/2 cup almond flour

2 tbsp fresh parsley, chopped

Salt and pepper, to taste

Directions

  1. Bring a pot of water to boil. Add the cauliflower florets to the pot and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside.
  2. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 8-10 minutes until browned, using a spoon to break into small pieces. Stir in the onion, garlic, and thyme. Sauté for 5-7 minutes, stirring regularly. Add the tomatoes and juices to the pan and cook for 5 minutes more. Add salt and pepper to taste.
  3. Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9×13-inch baking dish. Sprinkle with almond flour. Bake for 20 minutes, and then turn the oven to broil and cook an additional 3-5 minutes. Garnish with parsley to serve.
Paleo Sausage & Cauliflower Casserole

What to serve with Chicken Enchiladas

Cauliflower Spanish “Rice”

INGREDIENTS
  • ½ head of cauliflower, pulsed in a food processor until rice-like
  • 1 large tomato, diced (do not drain the juice)
  • ½ onion, diced
  • 2 garlic cloves, minced
  • ½ jalapeno, deseeded and minced (optional)
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • dash of cayenne pepper
  • ¼ c. cilantro, chopped
INSTRUCTIONS
  1. In a skillet over medium heat, saute onions, garlic, and jalapeno with 1-2 tsp. olive oil for 2 minutes or until fragrant.
  2. Add cauliflower until slightly browned. Add tomatoes and spices. Cook for 5-7 minutes. Fold in cilantro. Season with sea salt according to preference if needed.
NUTRITION INFORMATION
SERVING SIZE: 1 Serving CALORIES: 35 calories FAT: 1.4g CARBOHYDRATES: 5.7gSUGAR: 2.5g SODIUM: 280mg FIBER: 2g PROTEIN: 1.5g
What to serve with Chicken Enchiladas