Temperature: 400 degrees Feeds: 4 Difficulty: Easy
I can't believe I'm at it again. It's been nearly 3 years since I blogged a recipe and this time, it's my very own!
This Whole30 fad diet has taken over my generation over the past couple of years and really took off this year. We are not entirely participating or following all of the rules, but I have made an effort to make our meals more wholesome with veggies and proteins being the basis of most meals, and I like the approach of Whole30 and eating real food.
We have both become big fans of Dogfish Head sausage which can be found at Harris Teeter. It's a micro-brew beer brand out of Road Island that incorporates their intriguing flavors of beer into bratwurst and Italian sausage. The best part is that they only use grass fed, antibiotic-free pork in their sausage and there are no nitrates or fillers as in most sausage. It can be pricey but most packages come with a coupon right on it!
SO, I love cauliflower. It's one of my favorite vegetables when cooked properly. I buy it frozen, it's only $1 or so, and all of the work is done for you. I also love tomatoes and we have a ton of cherry tomatoes in our fridge at the moment. I sliced the tomatoes in half, thawed the cauliflower in the microwave, then tossed them all in a big bowl with the following: 3 tbsp evoo, 1 tsp oregano, 1 tsp basil, 2 chopped garlic cloves, 1 tsp salt, 1 tsp pepper. Coat everything well, then add approximately 1/8 cup parmesan cheese and mix in. I did the tomatoes and cauliflower separately just because I'm a little OCD in that department. Pour them onto a large roasting pan(heavy cookie sheet) that has either been sprayed or on parchment(cleanup is much easier this way). Roast at 400 degrees for 25-30 minutes.
While these are in the oven, slice up your sausages (1/4 inch or so) and throw them in a skillet on the stove. These should cook for about 10 minutes and just keep tossing them around so all sides are browned. I did drain off the fat, but you certainly don't have to. After you've drained them, return to the stove. Your veggies should be done at this point (cauliflower should be browning on the tops and the tomatoes should be bubble and cooked down). Add your veggies to the skillet with your sausage and toss to blend the flavors. Add another handful of parmesan and you're done!
I made this for myself and two guys who LOVE carbs - they both said they didn't miss the pasta that would usually be in a dish like this one! This dish feeds 4!
1 16oz bag frozen cauliflower florets, thawed
1, 12-16oz package Dogfish Head sausages (I used their Heirloom tomato Brats, but you could also sub chicken sausage)
Parmesan cheese, grated
Olive oil
Basil
Oregano
2 garlic cloves (2 tsp chopped or minced garlic)
salt & pepper
I can't believe I'm at it again. It's been nearly 3 years since I blogged a recipe and this time, it's my very own!
This Whole30 fad diet has taken over my generation over the past couple of years and really took off this year. We are not entirely participating or following all of the rules, but I have made an effort to make our meals more wholesome with veggies and proteins being the basis of most meals, and I like the approach of Whole30 and eating real food.
We have both become big fans of Dogfish Head sausage which can be found at Harris Teeter. It's a micro-brew beer brand out of Road Island that incorporates their intriguing flavors of beer into bratwurst and Italian sausage. The best part is that they only use grass fed, antibiotic-free pork in their sausage and there are no nitrates or fillers as in most sausage. It can be pricey but most packages come with a coupon right on it!
SO, I love cauliflower. It's one of my favorite vegetables when cooked properly. I buy it frozen, it's only $1 or so, and all of the work is done for you. I also love tomatoes and we have a ton of cherry tomatoes in our fridge at the moment. I sliced the tomatoes in half, thawed the cauliflower in the microwave, then tossed them all in a big bowl with the following: 3 tbsp evoo, 1 tsp oregano, 1 tsp basil, 2 chopped garlic cloves, 1 tsp salt, 1 tsp pepper. Coat everything well, then add approximately 1/8 cup parmesan cheese and mix in. I did the tomatoes and cauliflower separately just because I'm a little OCD in that department. Pour them onto a large roasting pan(heavy cookie sheet) that has either been sprayed or on parchment(cleanup is much easier this way). Roast at 400 degrees for 25-30 minutes.
While these are in the oven, slice up your sausages (1/4 inch or so) and throw them in a skillet on the stove. These should cook for about 10 minutes and just keep tossing them around so all sides are browned. I did drain off the fat, but you certainly don't have to. After you've drained them, return to the stove. Your veggies should be done at this point (cauliflower should be browning on the tops and the tomatoes should be bubble and cooked down). Add your veggies to the skillet with your sausage and toss to blend the flavors. Add another handful of parmesan and you're done!
I made this for myself and two guys who LOVE carbs - they both said they didn't miss the pasta that would usually be in a dish like this one! This dish feeds 4!
Ingredient list:
1 pint cherry or grape tomatoes, halved1 16oz bag frozen cauliflower florets, thawed
1, 12-16oz package Dogfish Head sausages (I used their Heirloom tomato Brats, but you could also sub chicken sausage)
Parmesan cheese, grated
Olive oil
Basil
Oregano
2 garlic cloves (2 tsp chopped or minced garlic)
salt & pepper