I my husband does not stop eating this cauliflower recipe I cook
* Steam the cauliflower. I like to keep things quick and easy so I steam mine in the microwave. Place cut cauliflower in a microwave safe bowl. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook it! You don’t want mushy cauliflower, you just want it to be slightly tender so it won’t have to cook so long in the oven.
* Drain the cauliflower pat dry with a paper towel. Set aside.
* In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
* In the same skillet saute the sliced mushrooms for 10 minutes. This will help remove some of the excess water. Set aside when done.
* Prepare a 13 x 9 inch casserole dish by spraying it with non-stick spray or olive oil then spread ½ cup of pasta sauce on the bottom.
* In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
* Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
* Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
* In a small bowl mix together the Parmesan cheese and Italian seasoning.
* Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
* Place in the oven and bake at 400 degrees F. for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.
* 14 ounces Cauliflower florets, cut into bite-size pieces
* 2.5 ounces Pepperoni
* 2 pounds Italian Sausage, if in casings remove from casing before cooking
* 1 tablespoon Olive Oil
* 8 ounces Mushrooms, sliced
* 1 Green Pepper, or any color ,cut into bite-size pieces
* 12 ounces Mozzarella cheese, shredded
* 1.5 cups Low Carb Pasta Sauce
* 1/4 cup Parmesan cheese, powdered
* 1 teaspoon Italian Seasoning
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