Description
This Cheesy Cauliflower Casserole is a low-carb, creamy, and hearty dish loaded with smoked sausage, broccoli, and a rich cheese sauce. Perfect for a comforting family dinner, this easy casserole is packed with flavor and takes just 35 minutes to make!
Ingredients
Scale
- 1 lb broccoli florets
- 1/2 lb cauliflower florets
- 1 tbsp vegetable oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 12 oz smoked sausage (Polish or Andouille), sliced into 1-inch rounds
- 8 oz cream cheese, room temperature, cubed
- 1/2 cup mayonnaise (or plain yogurt/sour cream)
- 2 cups shredded Mexican blend cheese, divided
- 2 tbsp Dijon mustard
- Salt & black pepper, to taste
Instructions
1. Preheat & Prep:
- Preheat the oven to 400°F (200°C).
- Lightly grease a 9×13 baking dish and set aside.
2. Cook the Vegetables:
- Bring a large pot of water to a boil.
- Add broccoli and cauliflower florets; boil for 3 minutes until slightly tender.
- Drain well and set aside.
3. Cook the Sausage & Aromatics:
- Heat vegetable oil in a skillet over medium-high heat.
- Add diced onion and sauté for 2 minutes.
- Stir in minced garlic and cook for 15 seconds until fragrant.
- Add sliced smoked sausage and cook for 3 minutes, stirring frequently, until browned.
4. Assemble the Casserole:
- Transfer the broccoli, cauliflower, and sausage mixture into the prepared baking dish.
- In a mixing bowl, combine cream cheese, mayonnaise, 1 cup shredded cheese, Dijon mustard, salt, and pepper.
- Stir the cheese mixture into the baking dish until everything is well coated.
- Sprinkle the remaining 1 cup shredded cheese on top.
5. Bake:
- Bake for 12–15 minutes, or until the cheese is melted and the top is golden brown.
- Remove from oven and serve hot.
Notes
- For extra crunch, sprinkle crushed pork rinds or almond slivers on top before baking.
- Try different cheeses like cheddar, mozzarella, or gouda for a unique flavor twist.
- Spice it up! Add red chili flakes or a splash of hot sauce for some heat.
- Storage: Keep leftovers in an airtight container in the fridge for 3–4 days.
