We’ve all been there. Having that craving for an Italian dish that’s heavy, hearty, and not-so heart-healthy, all while trying to eat foods that are the opposite. In our heads, we think the unhealthy version will always taste better than the healthier one… but that’s until we stumbled upon a dish like Too-Good Casserole! It brings you those herby, satisfying flavors without all the guilt. Tender, fresh, and flavorful cauliflower replaces its carb-loaded counterpart and gets served up with some juicy, spicy chicken sausage. It’s all still creamy, cheesy, and delicious, but you don’t have to think twice about enjoying it! This Too-Good Casserole is too good to be true… at least that’s what we thought at first. Then, we tasted it and realized we can indulge without feeling bad about it later, and now you can, too!
Ingredients
- 1 head cauliflower, cut into florets
- 1 lemon, juiced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- salt, to taste
- ground black pepper, to taste
- 1 (16-ounce) package chicken sausage
- 2 tablespoons parmesan cheese, grated
- 1/2 cup ricotta cheese
- red pepper flakes, optional, to taste
- 1/4 cup fresh parsley, chopped, for topping
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a bowl, toss the cauliflower, the lemon juice, the olive oil, the garlic, the salt, and the pepper together and pour it into a 9×13-inch baking dish.
Step 3 –Bake the cauliflower mixture, uncovered, until the cauliflower is softened, about 30 minutes.
Step 4 –Heat a skillet over medium heat, add the chicken sausage, and cook, while stirring, until it has browned, about 6 minutes.
Step 5 –Drain the sausage on a paper-towel-lined plate and slice into 1-inch pieces.
Step 6 –Mix the sausage into the baked cauliflower mixture and sprinkle with the parmesan cheese.
Step 7 –Evenly spread eight dollops of the ricotta cheese across the top of the casserole and sprinkle with the red pepper flakes.
Step 8 –Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Step 9 –Broil the casserole until the cauliflower and the ricotta are lightly browned, about 5 minutes.
Step 10 –Sprinkle the fresh parsley on top of the casserole and serve.
