Cauliflower and Chicken Sausage Casserole

Ingredients

• Water

  Plain, clean water

  12 cup or 2.84kg

• Salt

  Table

  1 tsp or 6g

• Cauliflower

  Raw

  1 head small or 265g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sausage

  Beef, pork, chicken, skinless, smoked

  8 oz or 227g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  4 cloves, minced or 12g

• Thyme

  Fresh

  1 tsp or 0.8g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Bread crumbs

  Dry, grated, plain

  ¾ cup or 81g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil.
2. Cut the cauliflower into quarters, remove the leaves and stem, and chop into bite-sized florets.
3. Bring 6 cups of water to a boil, add salt, and cook cauliflower for 2 minutes. Drain and rinse with cold water. Set aside.
4. Heat olive oil in a sauté pan over medium-high heat. Add sausage and cook until browned and crispy.
5. Add onion, garlic, and thyme to the pan. Sauté for 5-6 minutes, then add crushed tomatoes and cook for 5 more minutes.
6. Combine the sauce with cauliflower in the pot. Spread in the baking dish, top with bread crumbs and Parmesan, and drizzle with olive oil.
7. Bake for 25 minutes until breadcrumbs are browned and sauce bubbles. Let stand for 5 minutes before serving.

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