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This Sausage and Cauliflower Rice Casserole is a game-changer for weeknight dinners. Packed with savory Italian sausage, creamy cheddar cheese, and nutritious cauliflower rice, it’s a delicious, low-carb option that doesn’t skimp on flavor. The best part? It’s super easy to make and comes together in just under an hour. Perfect for those busy nights when you want something hearty and satisfying without spending hours in the kitchen. Let’s dive in!
What You Will Need
Read more: Cauliflower Sausage Casserole Recipe
What you will need to make sausage and cauliflower rice casserole
- Italian sausage: Adds rich, savory flavor and protein, making the dish hearty and satisfying.
- Riced cauliflower: Provides a low-carb base, absorbing flavors while adding a subtle crunch.
- Shredded cheddar cheese: Melts into a creamy, gooey topping, enhancing the dish with its sharp, tangy taste.
- Heavy cream: Creates a rich, velvety sauce that binds all ingredients together.
- Garlic powder: Infuses the casserole with a warm, aromatic depth.
- Onion powder: Adds a sweet, savory undertone, complementing the garlic and sausage.
Tools and Instruments Required
What tools/instruments will be needed to make Sausage and Cauliflower Rice Casserole Recipe
- Skillet: Essential for browning the sausage and cooking the cauliflower rice together, ensuring even cooking and flavor blending.
- Baking dish: Needed to transfer the mixture for baking, allowing the casserole to cook evenly and the cheese to melt perfectly.
- Oven: Crucial for baking the casserole, ensuring the dish is cooked through and the cheese is bubbly and golden.
- Wooden spoon: Useful for stirring the sausage and cauliflower rice mixture, helping to combine ingredients thoroughly without scratching the skillet.
Sausage and Cauliflower Rice Casserole
Ingredients:
Main Ingredients
- 1 lb Italian sausage casings removed
- 1 head Cauliflower riced
- 1 cup Cheddar cheese shredded
- 1 cup Heavy cream
- 1 tsp Garlic powder
- 1 tsp Onion powder
- to taste Salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the sausage over medium heat until browned. Drain excess fat.
- Add the riced cauliflower to the skillet and cook for another 5 minutes.
- Stir in the heavy cream, garlic powder, onion powder, salt, and pepper. Cook until the mixture thickens.
- Transfer the mixture to a baking dish and top with shredded cheddar cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Read more: Sausage and Rice Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook sausage and cauliflower rice mixture as directed.
- Let mixture cool completely.
- Transfer to an airtight container.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Follow make-ahead steps.
- Place cooled mixture in a freezer-safe container.
- Freeze for up to 3 months.
- To reheat, thaw in fridge overnight.
- Bake at 375°F (190°C) for 25-30 minutes until heated through.
Using cauliflower rice instead of regular rice not only cuts down on carbs but also adds a subtle nutty flavor that pairs perfectly with italian sausage.
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