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      Cauliflower and Sausage Roast

      1 large head cauliflower, broken into small florets
      1 tsp Creole or Cajun seasoning, preferably salt-free
      1 to 2 tbs chopped fresh parsley
      1/4 tsp freshly ground black pepper
      1/8 tsp salt, if the Cajun seasoning blend is salt free
      2 tbs olive oil, divided
      1 medium onion, coarsely chopped
      12-oz smoked or uncured sausage, such as andouille, a lighter chicken sausage, sliced into 1/2-inch rounds
      1-1 1/2 cups shredded sharp Cheddar cheese
      Heat the oven to 425° F.

      Spray a 2-quart baking dish with nonstick cooking spray or grease lightly with a little olive oil or butter.
      In a large bowl toss the cauliflower with the seasoning blend, parsley, pepper, and salt, if using. Set aside.
      Heat 1 tbs of olive oil in a skillet over medium heat. Add the onion and sausage.

      Cook, stirring constantly, until browned, about 4 minutes.
      Add the sausage and onion mixture to the cauliflower. Toss, drizzling with the remaining 1 tbs of olive oil. Blend all ingredients thoroughly.

      Spoon the mixture into the baking dish and bake for about 25 to 30 minutes, until the cauliflower is tender and browned.

      Stir once or twice during the roasting time. Sprinkle the cheese over the top, return to the oven, and continue baking for 3 to 5 minutes, until the cheese is melted. Serves 5 to 6
      sewing smilie

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