Cauliflower & Sausage Casserole

Ingredients

• Water

  Plain, clean water

  12 cup or 2.84kg

• Salt

  Table

  1 tsp or 6g

• Cauliflower

  Raw

  1 head large or 840g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Italian sausage

  Pork, raw

  8 oz or 227g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  4 cloves, minced or 12g

• Thyme

  Fresh

  2 tsp or 2g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bread crumbs

  Dry, grated, plain

  ⅔ cup or 72g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

Directions

1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil.
2. Quarter the cauliflower, remove the leaves and stem, and chop into bite-sized florets.
3. Bring 8 cups of water to a boil, add salt, and cook cauliflower for 2 minutes. Drain and rinse with cold water.
4. In a hot sauté pan, add olive oil and sausage. Cook until browned and crispy, then drain excess fat.
5. Add onion, garlic, and thyme to the pan. Sauté for 5-6 minutes, then add crushed tomatoes and season with salt and pepper.
6. Combine the sauce with cauliflower and 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 is bubbling. Let stand for 5 minutes before serving.