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| Chicken Sausage and Roasted Cauliflower Casserole |
"A tasty meal that scratches the Italian food itch but is low in fat and calories."
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
- 1/2 cup ricotta cheese
- 1 pinch red pepper flakes, or to taste (optional)
- 1/4 cup chopped fresh parsley
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 1H6M |
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- Preheat the oven to 400 degrees F (200 degrees C).
- Toss cauliflower in a bowl with lemon juice, olive oil, garlic, salt, and pepper. Pour into a baking dish.
- Bake, uncovered, in the preheated oven until softened, about 30 minutes.
- 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.
- 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.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil until cauliflower and ricotta are lightly browned, about 5 minutes. Sprinkle fresh parsley on top.
Notes :
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