Tuscan Sausage Casserole
Category
Breakfast
Servings
6
Cook Time
45 minutes
Ingredients
- 1 large head of cauliflower - cut into bite size pieces
- 1 tbsp. of tumeric
- 1 tbsp. of dried basil
- 2 tsp of dried parsley
- 1 tbsp. of ground thyme
- 2 tbsp. of garlic powder
- 1 tbsp. of olive oil
- 1 28 oz can of diced tomatoes - drained
- 4 large garlic cloves, minced
- 4 cups of chopped kale
- 3 shallots, chopped
- 1 tsp of low sodium Worcestershire sauce
- 2-3 cups of low sodium vegetable broth
4 links of Mulay's Mild Italian Paleo Sausages
Directions
Preheat the oven to 350 degrees.
- Place the low sodium vegetable broth, the dried parsley, dried basil, turmeric, and the cauliflower in a large pot.
- Bring it to a boil and once the cauliflower is easily pierced by a fork, remove from heat. Drain the liquid from the pot and set the cauliflower aside.
- Heat the olive oil in the dutch oven or in a large pot. Add the bite size pieces of sausages, garlic powder, and stir to break up any large pieces. Cook until the sausages are mostly cooked through.
- Add the shallots, garlic, thyme, and the Worcestershire sauce. Cook until the onions are almost translucent.
- Add the tomatoes and bring the pot to a simmer. Cook for 5-6 mins.
- Add the kale and stir until fully mixed.
- Cook until the kale has wilted a little. Add the cauliflower into the mixture.
- Transfer from a large pot to a oven safe baking dish or place in the dutch oven into the oven for 20 mins.
- Top with parsley flakes or fresh basil and serve.