Tuscan Sausage Casserole

This deceivingly filling Tuscan Sausage casserole is perfect for a rainy night in or nice night outdoors with your girl friends in spring. I love this recipe because it includes this wonderful brand of Paleo Sausages by Mulay’s Sausages! You all know I am the queen of healthy choices and these sausages fit the bill for me. This recipe is easy to make, requires very little prep time, so it’s perfect for meal prepping or a busy weeknight dinner. Try this recipe and enjoy the wonderful tastes of Tuscany, Italy. – Kara, The Accidental Chef

Serves 6

Ingredients:

4 links of Mulay’s Mild Italian Paleo Sausages
1 large head of cauliflower, cut into bite size pieces
1 tbsp. of turmeric
1 tbsp. of dried basil
2 tsp of dried parsley
1 tbsp. of ground thyme
2 tsp. of garlic powder
1 tbsp. of olive oil
1 28 oz can of diced tomatoes – drained
4 large garlic cloves, minced
4 cups of chopped kale
3 shallots, chopped
1 tsp of low sodium Worcestershire sauce
2-3 cups of low sodium vegetable broth

Directions:

Preheat the oven to 350 degrees.

Place the low sodium vegetable broth, the dried parsley, dried basil, turmeric, and the cauliflower in a large pot.

Bring it to a boil and once the cauliflower is easily pierced by a fork, remove from the heat. Drain the liquid from the pot and set the cauliflower aside.

Heat the olive oil in the Dutch oven or in a large pot on medium heat. Add the bite size pieces of sausages, garlic powder, and stir to break up any large pieces. Cook until the sausages are mostly cooked through.