{April 10, 2013}
Sausage Cauliflower Casserole

Sausage Cauliflower Casserole

Kimchi: I used this recipe. I wanted to make something with the spicy Italian sausage we bought and use up the cauliflower we had in the fridge so this recipe fit the bill. I increased the sausage and used 1 lb. I also increased the breadcrumbs to 1 cup and Parmesan cheese to 1/2 cup, and then tossed it all in some melted butter + oil for the topping. I think I also tossed some random dried herbs like rosemary and some garlic salt. I didn’t put in all of the reserved tomato liquid…I just drizzled a little bit over the cauliflower. To be honest with you, when I ate the casserole straight out of the oven, it wasn’t very impressive. The bottom was watery and the taste was underwhelming. However, it tasted so much better the second day! All of the juices were sucked up into the cauliflower and the flavor was much better. This dish is a very good substitute for pasta. Thumbs up if you don’t plan to eat it till the next day 😉