Italian Sausage & Cauliflower Bake
Ingredients
- 2 Tbsp Olive Oil
- 1 lb Cauliflower Florets cut into small pieces
- 1 lb Ground Pork
- 1 medium Onion thinly sliced
- 32 oz Organic, Sugar-Free Marinara
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 2 tsp Sea Salt divided
- 1/2 tsp Dried Sage
- 1/2 tsp Dried Marjoram
- 1/2 tsp Ground Garlic
- 1/4 tsp Fennel Seed
- 1/4 tsp Ground Black Pepper
- 4 oz Mozzarella sliced or torn apart (omit for Dairy-Free)
- Fresh Basil for garnish (optional)
Instructions
- Preheat the oven to 375F.
- In a medium size sauce pan, bring 6 cups of water and 1 tsp of salt to a boil.
- Add cauliflower florets to the boiling water and cook for about 6 minutes, or until the florets are fork tender. Pour water and florets into a colander over the sink and set aside to drain thoroughly.
- In a large, oven safe skillet pan, heat olive oil over medium high heat. Saute onions for 3 minutes, stirring frequently.
- Add the ground pork to the pan and break apart. Stir frequently and brown the ground pork until cooked through, about 10 minutes.
- Pour in the marinara sauce and the remaining seasoning. Stir to combine.
- Add the cauliflower florets to the skillet pan and stir to combine.
- Top with mozzarella (optional) and place in the oven for 25-30 minutes. The dish is done when there is bubbling around the edges and the mozzarella has melted. (See Note.)
- Garnish with fresh basil before serving.
Notes
If you don’t have a large, oven safe skillet pan, feel free to transfer the ingredients to a large baking dish before placing it in the oven.