Cauliflower and sausage casserole
1000g cauliflower (1 medium head)
1 tbs olive oil
500g fresh sausage without casing
1 link semi dried and smoked sausage, chopped
250g onion (1 medium onion), coarsly chopped
4 garlic cloves, minced
2 sprigs fresh thyme, leaves only
480g tomatoes, whole, canned, with juice
2/3 cup bread crumbs, homemade
¼ cup grated parmesan cheese or Grana Padano
½ tsp pepper
Chop cauliflower roughly into bite-sized florets . Cook in a microwave oven with 3 tablespoons of water for about 3 minutes on the MAX or cook in a little boiling water for about 5 minutes. Cauliflower should remain al dente. Drain and set aside.
Sauté the sausage in olive oil, stirring constantly, about 12 minutes or until the sausage is cooked through and beginning to get crispy. Use a spoon to break up the meat.
Add the semidried, smoked sausage before the end of frying, stir and combine.
Add the onion, garlic, and thyme to the pan with the sausage, sauté on medium heat for 5 to 6 minutes, stirring frequently.
Add the crushed tomatoes to the sausage mix. Stir thoroughly, then cook for about 5 more minutes.
Toss the sauce with the cauliflower in the cooking pot.
Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly.
Mix the bread crumbs, Parmesan and pepper, sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.
Place in the middle of the oven and bake for 25 minutes at 200°C or until breadcrumbs have browned and the sauce is bubbling.
Let stand for 5 minutes before serving.