Some people say that I am obsessed with cauliflower and…that’s probably true! But this vegetable is so incredibly versatile and delicious that I want to use it again and again in my recipes. Plus, I am not going to lie, over the years, I have discovered that a great way to maintain an healthy weight without starving and feeling frustrated, is to eat more protein and veggies and to limit my carbs intake. Without going into a full Paleo-diet, which I find too restrictive for my taste, I try to stay true to this simple rule.
But that does not mean that I am willing to sacrifice on taste! No siree!!! My meals need to be joyful, delicious and filling. Life is too short to give up on the great pleasure of eating well and feeling satisfied.
The solution is to try to be as resourceful as possible with various veggies and play with different proteins, herbs and aromatics to create a fantastic dish that the whole family will enjoy.
Not to brag (well maybe just a little), but this is exactly what I mean by a perfect combination of goodness both for your tastebuds AND your figure.
Definitely a keeper!
- - 1 medium size cauliflower head, cut into florets (approx. 6 cups)
- - 1 tbsp Extra virgin olive oil
- - 4 sweet sausage link, casings removed
- - 2 cups marinara sauce (homemade or store-bought - I won't judge you!)
- - 2/3 cup grated cheddar
- Salt and Pepper to taste
- Preheat the oven to 400 F.
- On a baking sheet, toss the cauliflower florets with olive oil. Arrange evenly on the baking sheet and season with salt and pepper.
- Roast until the cauliflower is barely tender when pierced with a fork, turning occasionally, about 20 minutes.
- Meanwhile, in a skillet, cook the sausage meat, making sure to separate it in smaller chunks.
- Line a 8X12" baking dish with parchment paper. spread about 1/2 cup marinara sauce on the bottom. Add the sausage meat and the roasted cauliflower. Top with the rest of the marinara sauce and sprinkle with grated cheese.
- Cover with foil and bake about 30 minutes. Remove foil and broil for about 2 minutes or until the top is nicely golden.