By Diana Rattray. Southern Food Expert
Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
This can be a scrumptious combination, along with a breeze to organize. The sausage and onions are briefly sauteed, they're thrown using the seasoned cauliflower and roasted perfectly. A topping of Sharp Cheddar cheese finishes the dish superbly.
Serve having a light thrown salad or sliced tomato plants for any tasty family meal.
I felt the cheese and sausage added enough saltiness, but you might want to add about 1/4 teaspoon of salt in case your Creole seasoning blend is salt-free.
Ingredients
- 1 large mind cauliflower, damaged into small florets
- 1 teaspoon Creole or Cajun seasoning, preferably salt-free
- one to two tablespoons chopped fresh parsley
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt, when the Cajun seasoning blend is salt free
- two tablespoons essential olive oil, divided
- 1 medium onion, coarsely chopped
- 12 ounces smoked or uncured sausage, for example andouille, a lighter chicken sausage, or perhaps your favorite, sliced into 1/2-inch models
- 1 t0 1 1/2 cups shredded sharp Cheddar cheese
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Preparation
Heat the oven to 425° F. Spray a couple-quart baking dish with nonstick cooking spray or grease gently after some essential olive oil or butter.
Inside a large bowl chuck the ball cauliflower using the seasoning blend, parsley, pepper, and salt, if using. Put aside.
Heat 1 tablespoon of essential olive oil inside a skillet over medium heat. Add some onion and sausage. Prepare, stirring constantly, until browned, about 4 minutes.
Add some sausage and onion mixture towards the cauliflower.
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Toss, drizzling using the remaining 1 tablespoon of essential olive oil. Blend all ingredients completely.
Spoon the mix in to the baking dish and bake for around 25 to half an hour, before the cauliflower is tender and browned. Stir a couple of times throughout the roasting time. Sprinkle the cheese outrageous, go back to the oven, and continue baking for three to five minutes, before the cheese is melted.
Dietary breakdown per 3/4 cup (4 ounce) serving using andouille sausage and 1 cup of cheese:
Calories 255, Energy 173, Total Fat 19.2, Sodium 932 mg, Total Carbohydrates 6. g
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