Chicken Sausage and Roasted Cauliflower Casserole recipe

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Ingredients

1 head cauliflower, cut into florets
1 lemon, juiced
1 tablespoon olive oil
2 minced garlic cloves
salt and ground black pepper to taste
1 (16 ounce) package chicken sausage
2 tablespoons grated Parmesan cheese
½ cup ricotta cheese
1 pinch red pepper flakes, or to taste
¼ cup chopped fresh parsley

Nutrition Info

305.7 calories
carbohydrate: 16.9 g
cholesterol: 81 mg
fat: 16.6 g
fiber: 5.1 g
protein: 23.6 g
saturatedFat: 5.3 g
servingSize: -
sodium: 1159 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Toss cauliflower in a bowl with lemon juice, olive oil, garlic, salt, and pepper. Pour into a baking dish.

  3. Bake, uncovered, in the preheated oven until softened, about 30 minutes.

  4. Heat a skillet over medium heat. Add chicken sausage, cook and stir until browned, about 6 minutes. Drain sausage on a paper towel-lined plate. Slice into 1-inch pieces.

  5. Mix sausage into the baked cauliflower mixture in the baking dish, sprinkle Parmesan cheese on top. Spread 8 dollops of ricotta cheese evenly across the top. Sprinkle red pepper flakes on top.

  6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  7. Broil until cauliflower and ricotta are lightly browned, about 5 minutes. Sprinkle fresh parsley on top.

Recipe Yield

1 casserole

Recipe Note

A tasty meal that scratches the Italian food itch but is low in fat and calories.

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