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Cauliflower and Sausage Casserole

Cauliflower and Sausage Casserole

Cauliflower and Sausage Casserole Recipe

Course Main Course
Cuisine American, casserole
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 270 kcal


  • 1 medium head cauliflower about 2 pounds
  • 1 tablespoon olive oil
  • 1 pound uncooked chicken sausage casings removed
  • 4 cloves of garlic minced
  • 1 tsp fresh thyme leaves only
  • Two 14.5 oz cans diced tomatoes
  • 2 T melted butter
  • 2/3 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste


  1. Heat the oven to 350°F
  2. Chop cauliflower into bite-sized florets
  3. Bring 3 quarts of water to a boil over high heat. Add the cauliflower florets and boil for 2 minutes. Drain. Rinse with cold water to stop the cooking process. Set aside
  4. Heat a large skillet to medium-high heat. Add the olive oil and the sausage. Cook for 8 to 12 minutes, or until the sausage is browned breaking up the meat with a spoon as it cooks.
  5. Turn the heat to medium-low and add the garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently.
  6. Stir in diced tomatoes and cook for 5 minutes. Stir in reserved cauliflower. Add salt and pepper to taste.
  7. Spread the mixture into a 9X13 baking dish coated with cooking spray
  8. In a small skillet heat the melted butter and breadcrumbs together, stirring frequently until the breadcrumbs are browned. Mix in parmesan.
  9. Top cauliflower mixture evenly with breadcrumbs and bake for 25 minutes. Let stand 10 minutes before serving.
Nutrition Facts
Cauliflower and Sausage Casserole
Amount Per Serving (1 g)
Calories 270 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 501mg21%
Carbohydrates 20g7%
Sugar 7g8%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.