Caprese Cauliflower Casserole

I love all the flavors of caprese. This dish has all those flavors and more. And you get a bonus recipe here too!

Caprese Cauliflower Casserole

  • 1 medium head cauliflower
  • 6 apple, Italian, or spinach chicken sausages (about 1 lb)
  • 1 onion
  • 1 pint grape or cherry tomatoes
  • Fresh basil
  • 10 ounces frozen spinach
  • 2 teaspoons minced garlic
  • 6 eggs
  • ½ cup Creamy Italian Dressing, recipe below (or Tessamae's balsamic dressing)
  • Salt & pepper, to taste

Shred cauliflower in food processor to "rice"; put in large bowl. Cut sausages in halve lengthwise, then slice; add to bowl. Dice onion, slice tomatoes in half or quarters, and chop fresh basil; add all to the bowl. Add thawed spinach and minced garlic to bowl (sometimes I caramelize the onion and garlic together in a frying pan). In a separate bowl, whisk together 6 eggs, balsamic dressing, salt & pepper. Stir into large bowl with other ingredients until mixed. Dump into greased 9x13 baking dish and smooth it down so the top is even. Bake at 375 for 45 minutes.

Creamy Italian Dressing

  • 2 tablespoons homemade mayo
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic
  • 1/8 teaspoon Italian herbs
  • Salt & pepper, to taste

Mix all ingredients in a blender. If mixture is too thick, add either balsamic vinegar or water. Remember, your dressing will get slightly more liquidy as you toss it with your salad. Tip of the day: ½ teaspoon of garlic powder can be substituted for the clove of garlic.

Eat This. It's Good!

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