Sunday, October 6, 2013

Paleo Sausage & Cauliflower Breakfast Bake


Today's recipe was 100% born from laziness. I admit it: I *hate* ricing cauliflower! No matter how careful I try to be, little tiny flecks of the vegetable wind up all over my floor and counter. Yes, I use a food processor but I still get flying bits of cauliflower...

In the grand scheme of things, the mess is certainly easy to clean up. I just didn't feel like dealing today, so thought I'd rework one of my favorite recipes to completely forego the step of ricing. And while I was at it, I renamed the dish too!

Paleo sausage, spinach and cauliflower casserole is just too much of a mouthful. Please don't feel that you have to eat this dish only at breakfast, though (and to prove that point I enjoyed mine at lunch this afternoon).

This time around I also went with fire-roasted diced tomatoes as opposed to sun-dried. It's a more cost effective option (and saves an additional step of not having to chop the tomatoes). Since I knew I'd have less of a flavor punch from the tomatoes, I used chorizo rather than a milder sausage.

You can honestly use whatever combination of protein and vegetables you want in this one. I really like the spinach, but other greens would work too. I also think the garlic is a necessity, but then again I'm a bit obsessed with garlic.

Paleo Sausage & Cauliflower Breakfast Bake

1 large head cauliflower, broken into florets
3/4 - 1 cup organic vegetable or chicken broth
1 lb. sausage of choice, removed from casing or chopped small
5 cups baby spinach
1/2 can full-fat coconut milk
4 eggs, lightly beaten
1/2 can diced fire-roasted tomatoes (drained)
2 tsp. salt
2 tsp. garlic powder
1/2 tsp. red pepper flakes

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

Place cauliflower and broth in a large pot over medium heat. Bring to a boil then lower heat, cooking until cauliflower is soft and liquid is absorbed (about 15 minutes).

Using a stick blender, puree cauliflower into smooth. Alternatively you can remove it to a blender and process until smooth. Set aside.

While cauliflower is simmering, cook sausage in a large skillet. Once browned, remove from skillet. If your sausage didn't leave any grease behind, add a little olive oil in first, then add spinach. Cook spinach until wilted, then remove from heat.

In a large bowl, combine coconut milk, eggs, tomatoes, sausage and spinach. Season with salt, garlic and red pepper flakes. Add mashed cauliflower and stir until everything is well-combined.

Pour mixture into prepared baking dish and cook for 45 minutes.

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