Cauliflower and Sausage Casserole

A few weeks ago, I said that I don’t typically make casseroles, but I love this recipe. To be honest, if a dish combines proteins and vegetables, and doesn’t require you to open a can of cream of something soup, I’m game. The cauliflower is the star of this dish – bet you never thought anyone would say that! You can use any type of sausage you like (chicken, turkey, pork) but, I use sweet Italian pork sausage because the recipe only needs ½ lb. for 4-6 servings, and you get a lot more flavor. I think ⅔ cup of breadcrumbs is too much, so I suggest using just enough bread crumbs to lightly coat the top of the casserole.

Green Salad