Italian Sausage, Cauliflower and Spinach Casserole

Italian Sausage, Cauliflower and Spinach Casserole

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

Ingredients

  • 2 pounds cauliflower florets (about 1 head)
  • 1 tablespoon olive oil, plus additional for drizzling
  • 1 pound bulk Italian sausage
  • 1 onion, diced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 (28-ounce) can crushed tomatoes
  • Pinch of grated nutmeg
  • Salt and pepper, to taste
  • 1 (5-ounce) box baby spinach
  • 3/4 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Cook cauliflower until just crisp-tender, about 2 minutes. Drain and run under cold water to stop the cooking process. Drain again and set aside.

Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up with a spoon, until cooked through, about 10 minutes. Add onions, garlic, and thyme; cook, stirring frequently, until onions are soft, about 5 minutes. Add tomatoes, nutmeg, salt and pepper. Bring to a simmer, then stir in spinach and cauliflower. Cook until spinach is just wilted, 2 to 3 minutes.

Spread cauliflower mixture in a lightly greased 2-quart baking dish. Mix together breadcrumbs and cheese and sprinkle evenly over the top of the casserole. Drizzle lightly with olive oil.

To bake right away: Preheat oven to 350° F. Wrap casserole in foil and bake, covered, for about 30 minutes. Remove foil and bake until the cheese-breadcrumb topping is bubbly and beginning to lightly brown, about 10 additional minutes.

If freezing: Allow casserole to cool, wrap dish in foil, label and freeze. To bake after freezing, preheat oven to 350° F. Bake casserole, covered and unthawed, for about 50 minutes. Remove foil and bake until the cheese-breadcrumb topping is bubbly and beginning to lightly brown, about 10 additional minutes.