Wednesday, January 16, 2013

Paleo Sausage, Spinach & Cauliflower Casserole


I'm not one to make resolutions, but I *have* been making a concerted effort since the holidays to prepare at least one dish a week that I can have on hand for breakfast and lunch. It keeps me from sticking my face into a bag of raw cashews, after all ;)

Last week I made my favorite butternut squash soup, and last evening I whipped up today's recipe. It's a reworking of a dish I first tried out during my Whole30 last spring; a baked egg casserole with spinach, sausage and cauliflower.

While this is similar to the cauliflower breakfast pie I concocted last month, today's recipe uses fewer eggs and has no butter, as the cauliflower is integrated into the casserole rather than being used as a crust.

I modified the dish from the first time I made it, adding in sun-dried tomatoes and skipping the lemon juice. You could easily use whatever protein and veggies float your boat. I do really like the garlic powder and red pepper flakes to add flavor, but the seasoning is obviously adaptable as well.


Sausage, Spinach & Cauliflower Casserole

1 head of cauliflower, riced
3/4 cup organic chicken or vegetable broth
1 lb. sausage
5 cups raw spinach
1/2 can of full-fat coconut milk 
4 eggs, lightly beaten
1/4 cup sun-dried tomatoes, packed in oil
2 tsp. salt
2 tsp. garlic powder
1/2 tsp. red pepper flakes

Preheat oven to 350 and grease a 9x13 baking dish.

Combine riced cauliflower and broth in a saucepan.  Simmer on low until tender, about 10-15 min or until the broth is absorbed and cauliflower is soft.

Brown and crumble the sausage.  Leave the sausage oil in the pan and add in the fresh spinach.  Stir until it wilts.

In a large mixing bowl,  add the coconut milk, eggs, sausage and spinach. Stir well. Stir in tomatoes and season with salt, garlic powder and red pepper flakes.  Add cauliflower and stir to thoroughly combine.

Pour mixture into the prepared baking dish, and bake for 45 minutes or until center is set.

4 comments:

  1. wow totally LOVE this recipe! definitely bookmarking and i can't wait to make! such a delicious idea for breakfast dinners or just breakfasts!

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    1. thanks Julie! I have to say it's not the prettiest dish to photograph, but one that makes me excited to eat breakfast. When I heated it up this morning my kids both even asked what smelled so good! I will be enjoying this one all week.

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  2. I made this last night for a girls night in. It was sooooo good!! I didnt have any sun dried tomatoes, though, so I threw in chopped zucchini. I also used frozen spinach (about 1/2 cup) that I thawed and squeezed out the moisture. And I put in a minced garlic clove instead of garlic powder. I seriously ate seconds AND thirds. There were no leftovers :) Red pepper flakes gave it a nice kick.

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    1. So glad you liked it! And you have more open girlfriends than mine... girl's night is usually little more than drinks and finger food I don't eat ;)

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